Preheat your oven to 325 degrees F. If using dried coconut, rehydrate by soaking in warm water for 5 minutes, then drain and squeeze out excess liquid. If using fresh coconut, proceed with the recipe.

Skin the pistachio nuts for a brighter color or proceed without skinning. Process skinned pistachios in a food processor until they resemble fine crumbs. Do not over-process.

In a small bowl, beat the egg and egg white together. Stir the pistachio crumbs into the rehydrated coconut along with sugar, potato starch, rosewater or vanilla, beaten egg and salt. Mix well.

Line a baking sheet with parchment paper. Place tablespoonfuls of the mixture onto the sheet, forming rounded shapes.

Bake the macaroons for 30 minutes until the bases are light golden brown. Cool on the baking sheet as they become firmer.

Melt the dark chocolate. Dip the top of each macaroon into the chocolate, coating up the sides. Place back on the baking sheet.

Sprinkle sea salt flakes over the chocolate while it’s still wet. Allow chocolate to dry completely.

Store macaroons in the refrigerator for best shelf life. If sealed too long, internal moisture may dissolve the sea salt.