Rose & Pistachio Coconut Macaroons

Made these cause my husband hates coconut so I get them all to MYSELF!

Was looking for a dessert I could have on SCD that didn’t involve almond flour because I felt like I was over doing it on the nut flours/baked goods which is not great. Balance baby, balance. I’ve always wanted to try to make coconut macaroons because I used to love getting them all the time back when I could buy things without giving af what the ingredients were. These felt like a perfect, light flavor and I freakin love pistachios so it was go time. I also wanted them pink cause why not, so I used freeze dried dragon fruit powder but it doesn’t add much flavor at all so omitting it isn’t a big deal. These are so easy to make and you have a nice balance of macro nutrients to make it the perfect dessert or snack as I eat them pretty much all day long. I got 20 macaroons out of this batch. Enjoy!

Ingredients

2 Cups Unsweetened Shredded Coconut
1/2 Cup Pistachios, Shelled
4 Egg Whites
2 Tbsp Honey
1 tsp Rose Water
1 tsp Freeze Dried Dragon Fruit Powder (Optional for pink color)

Recipe

Preheat oven to 350 degrees.

Place pistachios into a food processor and pulse for about 20-30 seconds until you get a very fine chop (like you see on top of the macaroons).

In a large bowl, combine egg whites, honey, rose water, and freeze dried dragon fruit powder (if using). Use an electric hand mixer to whisk together until mixture starts to harden and soft peaks form.

Gently fold in crumbled pistachios and shredded coconut until fully combined.

Use an ice cream or cookie scoop or a tablespoon to shape balls and place them on a baking sheet with parchment paper.

Place in oven for 12-15 minutes, taking them out when edges start to brown. Eat often and with friends.