Directions: |
Directions:Preheat your oven to 325 º.
Place pistachios into a food processor. Process for a few seconds until the mixture becomes a mixture of fine crumbles. Don’t over-process and let it turn into a paste… it should resemble crumbs.
Beat the egg and egg white together in a small bowl. Stir the processed pistachio crumb mixture into the coconut along with the sugar, potato starch, vanilla, beaten egg and egg white, and salt. Stir with a fork well to combine, making sure all ingredients are evenly dispersed.
Line a baking sheet with parchment paper or a silpat. Place rounded tablespoonfuls of the coconut mixture onto the baking sheet, evenly spaced, forming the mounds into rounded haystack-like shapes. They will feel very loose and delicate at first, but will firm up as they bake.
Place the macaroons in the oven and let them bake for 30 minutes, until the bases of the haystacks turn light golden brown. Don’t overbake or the macaroons will become dry. Remove the macaroons from the oven. Allow the macaroons to cool directly on the baking sheet. Do not try to remove them before they'll cool; when hot, they are delicate, but they become firmer as they cool.
Melt 9 oz dark chocolate, either in the microwave or in a double boiler. If using the microwave, heat at 50% power for 1 minute, stir, then continue to melt in 15 second bursts at 50% power until the chocolate becomes smooth. Grasp each macaroon at the top and dip the top into the melted chocolate, twisting it into the chocolate and coating it about 1/4 inch up the sides. Place back on the baking sheet.
While the chocolate is still wet, sprinkle a few sea salt flakes on top of each macaroon. Allow chocolate to dry completely.
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This recipe for DARK CHOCOLATE PISTACHIO MACAROONS is from