Easy Raw Pistachio + Coconut Macaroons

Does anyone really know the difference between macarons and macaroons? I’d be lying if I said I’ve never Googled it before. These are the latter: the chewy, coconut-y cookies that require way less patience (and skill) than their French counterpart.

But instead of sugar and flour being the main ingredients, these raw treats are filled with healthy fats, protein, and fiber. And bonus: they require very little time. Pistachio, coconut, and lemon make for the perfect combination to celebrate the start of Spring.

The best part? They’re gluten-free, vegan, and healthy enough to eat for breakfast! (Yes, you heard that correct.)

RAW PISTACHIO COCONUT MACAROONS INGREDIENTS

1 cup Pistachios, unsalted

½ cup Dates, pitted (about 6 large)

½ cup Coconut, shredded and unsweetened

¼ cup Almond Meal

2 tablespoons Coconut Oil

¼ teaspoon Vanilla Extract

⅛ teaspoon Salt

Water, as needed

Toppings:

Coconut Oil

Coconut Shreds

RAW PISTACHIO COCONUT MACAROONS ASSEMBLY

1 | Soak pitted dates in water for 5 minutes to soften.

2 | Combine all ingredients (besides water) into a food processor and mix until dough forms, scraping down sides as needed.

3 | You want a sticky dough so you’ll most likely need to add water, 1 tablespoon at a time. (I only ended up needing one, but use your judgement.)

4 | Roll dough into little circle bites and place on parchment paper. Transfer to the freezer for 10 minutes.

5 | During this time, melt some coconut oil in a bowl and fill another bowl with coconut shreds. Dip the macaroons into the oil and then into the shreds.

6 | Store in the fridge in an airtight container for up to 3 weeks, or in the freezer for more.

*Makes 12-14.

Find Mackenzie at www.mackenziestable.com or on Instagram @mackenzies_table.

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