Directions

• 1Preheat oven to 325°F. Line two 15 x 11-1/2-inch baking sheets with parchment paper.
• 2Put the pistachios and ¼ cup of the sugar into the work bowl of a food processor and process on high for 30 to 40 seconds until finely ground. Add cocoa and pulse on high 6 times to incorporate.
• 3Put the egg whites into a glass or stainless mixing bowl and beat with a whisk. After 1-1/2 minutes add the remaining 1/2 cup of sugar. Beat. Whites should reach firm peaks after 3 more minutes or so.
• 4Fold the pistachio and cocoa mixture into the egg whites in three increments with a rubber spatula. Gently fold in the chocolate morsels, taking care not to deflate the mixture.
• 5Drop the batter in spoonfuls (2 tablespoons) onto the prepared baking sheets. Bake for 35 to 40 minutes, until the cookies lift easily from the baking sheet and cookie bottoms are smooth. Transfer the parchment with the cookies from the hot pan to a cool surface. Once cooled, peel off the paper and store macaroons in airtight container.