Ingredients
Main Ingredients
- 1 cup pistachios
- 2 tbsp honey
- 3 tbsp coconut sugar
- 1 tsp vanilla extract
- 1 tbsp five spice powder
- Pinch of salt
- ¼ cup coconut butter
- 1 ½ cup desiccated coconut
- ¼ cup water
Instructions
- Grind Pistachios: Grind the pistachios in a food processor until they reach a fine meal texture, ensuring an even base for the macaroon mixture.
- Add Sweeteners and Flavor: To the ground pistachios, add honey, coconut sugar, vanilla extract, five spice, salt, and coconut butter. Pulse and grind again until all ingredients are well combined and form a sticky mixture.
- Mix with Coconut and Water: Transfer the ground mixture to a bowl and add desiccated coconut and water. Mix everything by hand thoroughly to distribute the coconut evenly and create a cohesive dough.
- Form Macaroons: Using a small ice cream scoop or spoon, portion out the mixture into small rounded macaroons, pressing gently if needed to shape.
- Dehydrate: Place the macaroons on a dehydrator tray and dehydrate at 115°F (46°C) for approximately 6 hours. This process will keep the macaroons soft in the center with a chewy exterior.
- Optional Chocolate Dip: For an extra indulgence, gently melt a small bar of your favorite chocolate and dip the bases of the macaroons in it. Allow to set before serving.
Notes
- Use a food processor for best results to ensure ingredients are finely ground and well combined.
- Dietary note: This recipe is gluten-free and vegetarian.
- Dehydrating keeps the macaroons raw and preserves texture; oven drying at low temperature can be an alternative but may change texture slightly.
- Store macaroons in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
- Adjust the five spice amount to taste if you prefer milder or stronger spice flavor.
- Prep Time: 15 minutes
- Cook Time: 6 hours (dehydrating)
- Category: Dessert
- Method: Dehydrating
- Cuisine: Fusion / Asian-inspired
- Diet: Gluten Free
