Raw Coconut Rose Pistachio Macaroons

 
I love coconut macaroons.  It is no secret, I have been making them quite frequently since I discovered how delicious the raw ones were a couple months back.  I decided that I needed to make more last weekend and I wanted them to be festive for spring.
I thought about many different possible flavors and colors they could be (like green for mint, purple for lavender etc.), but what I landed on was rose.  Lovely pink little macaroons  with a beautiful scent. My favorite flavor of French macarons was always rose, so I thought it would be wonderful with the coconut.
 
They were delicious on their own, sweet with the aroma of rose, but I thought I would make them even better by dipping them in a sweet coconut glaze (that actually tasted like white chocolate) and then dip them in pistachios.  They were amazing...the sweet coconut, crunchy salty pistachios and aroma of rose.  My Mom absolutely loved them!  I think they would be perfect for easter as a bite sized dessert.
 

Raw Coconut Rose Pistachio Macaroons
Makes 12

Macaroons:
3/4 cup raw almond meal*
a pinch of sea salt
1/4 cup coconut nectar
1 small 1/2 inch chunk beet
1 tsp rosewater
1 tsp pure vanilla extract
2 cups finely shredded unsweetened coconut

Glaze:
1/4 cup coconut butter warmed to liquid
3 Tbsp coconut oil, warmed to liquid
1 Tbsp coconut nectar

1/2 cup chopped raw pistachios

Place almond meal, sea salt nectar, beet, rosewater and vanilla in the food processor and process until well combined. Add coconut and pulse until the mixture holds together. Form the mixture into 12 balls, and place on a dehydrator sheet. Dehydrate for about 12 hours, or until they are dried, but not so much so that they are not a little chewy in the middle.
To make the glaze, whisk together all ingredients until smooth. Dip a macaroon into the glaze, then dip it into the pistachios.  Place on a foil lined baking sheet or plate.  Repeat with remaining macaroons and once they are all dipped, place them in the freezer to set for about 5 minutes before serving.

*I used soaked, skinned and dried almonds to make the meal.

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About the Author

I am a vegan girl who loves to make healthier desserts and dishes with lots of veggies. Recipes are meant to be shared, that is why I started blogging!

28 Comments
  1. March 21, 2013 at 14:04
    Reply

    Oh man these look stunning! You never cease to amaze me!<br /><br />Happy Blogging!<br /><a href="http://www.happyvalleychow.com/" rel="nofollow">Happy Valley Chow</a><br />

    • March 21, 2013 at 21:58
      Reply

      Thank you so much :)!

    • March 21, 2013 at 21:58
      Reply

      Thank you :)!

  2. March 21, 2013 at 17:46
    Reply

    These are so beautiful!! I cannot tell you how much I appreciate your site: I love how beautiful the food photography is; I love how easy your recipes are to make (I have made more than a few of them); I appreciate that the portions in your recipes always work out (which can't be said of other sites I have tried); and I appreciate the imagination that goes into creating all of these recipes, which are a step above and beyond all other sites (especially raw sites) out there. Thank you!

    • March 21, 2013 at 22:00
      Reply

      Thanks so much Brooke :)! I am glad you enjoy the recipes! I put them on the site exactly how I make them (or tweak them if need be to make them easier for you). I have fun coming up with things to make, so I am glad you appriciate the creativity :)!

    • March 21, 2013 at 22:00
      Reply

      Thank you :)!

    • March 22, 2013 at 13:37
      Reply

      If you want Russian cuisine, you can look in my blog http://naslazhdenievkusom.blogspot.ru/<br />Maybe something will be pleasant)))

  3. March 22, 2013 at 03:55
    Reply

    Love these beautiful macaroons. Is there a substitute for the almonds? I can not have any nuts.<br />Please advise

    • March 22, 2013 at 12:02
      Reply

      You could use coconut flour, simply grind shredded dried coconut into flour then use it in the recipe.

    • March 22, 2013 at 12:02
      Reply

      Thank you :)!

  4. March 23, 2013 at 03:39
    Reply

    These are so pretty! The colours are just delightful. <3

    • March 24, 2013 at 01:06
      Reply

      Thanks Emily :)!

    • March 25, 2013 at 11:02
      Reply

      Haha thank you :)!

  5. March 25, 2013 at 19:51
    Reply

    That recipe looks amazing. I have been cooking and working with ingredients for <a href="http://www.jamescandy.com/shop-by-product/macaroons.html" rel="nofollow">macaroons</a> for years now and have yet to find the right one. Thanks for sharing!

    • March 26, 2013 at 12:20
      Reply

      Thank you :)! I am happy to share, and I hope you do try them ;)!

  6. March 29, 2013 at 19:21
    Reply

    These look gorgeous and I am def going to make these. The instructions mention vanilla, but does not specify how much. <br />

    • March 30, 2013 at 01:11
      Reply

      Thank you :)! It is 1 tsp, just fixed it!

  7. May 4, 2013 at 12:44
    Reply

    Hi Amy,<br />I must try this..it has my name on it. I do not have coconut butter or nectar..would you suggest I add more coconut oil?

    • May 4, 2013 at 23:10
      Reply

      You can make coconut butter, just check out: http://fragrantvanillacake.blogspot.com/p/helpful-things-for-recipes-on-this-blog.html

  8. May 18, 2013 at 16:41
    Reply

    Hi, i love the recipe but unfortunately I do not own a dehydrator. Is there a way of making them without one?

    • May 18, 2013 at 22:01
      Reply

      You can make them in the oven at the lowest temperature, they will just take a lot less time. (I would check them after a couple hours).

  9. Anonymous
    September 24, 2013 at 07:55
    Reply

    Hi, these look lovely may do some for my birthday in a few days. :) May I ask what beet means? I understand the word but not in the context...:) do I use any beet or potato or what? As the amount is so small maybe it is optional?<br />/Petra<br />

    • September 24, 2013 at 11:25
      Reply

      It is to color them pink, so it is optional. Use a small chunk of fresh red beet.

  10. November 30, 2013 at 00:47
    Reply

    These are the cutest, sweetest li'l things. How did I miss them?

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