Raw Coconut Rose Pistachio Macaroons

 

 

 

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.