Redbud + Pistachio Macaroons

These delightful, seasonal coconut macaroons are so perfect for your springtime sweet tooth! Chewy, soft, gluten free and made without refined sugar or dairy! A hint of redbud blooms makes these so pretty and the dark chocolate adds the perfect balance of flavor.


For the Redbud Macaroons:

Redbud Water (see instructions below)

1 ½ cups shredded unsweetened coconut flakes

1 ½ cups almond flour

1/2 cup light maple syrup or agave nectar

3 tbsp coconut manna (or coconut oil)

2 tsp vanilla extract

Pinch Merlot or Himalayan salt

dark chocolate chips


For the Pistachio Macaroons:

1 ½ cups shredded unsweetened coconut flakes

1 ½ cups finely ground raw shelled pistachio nuts

1/2 cup light maple syrup or agave nectar

3 tbsp coconut manna (or coconut oil)

2 tsp vanilla extract

Pinch Himalayan salt


To make Redbud Water:

¼ cup of redbud blossoms

2 tbsp dried rose petals

4 cups water

1 tsp lemon juice (if needed)


Bring the flower petals and water to a boil. Turn off heat and cover. Let the petals soak in the hot water until cooled. Squeeze in the lemon juice, this will enhance the intensity of the pink color.


In addition to soak water for the coconut, you can add agave or light maple syrup to the redbud water to make a redbud syrup - great for cocktails, lemonade or even to use in baking.


To make the macaroons:

Preheat your oven to 325 degrees F.


Add the coconut into a large bowl and cover with redbud water. Let it sit for 5 - 10 minutes so the coconut can absorb the liquid, then drain. Squeeze all the excess liquid out firmly with your fingers.

Add the remaining ingredients and mix to combine well.


Line a baking sheet with parchment paper or a silpat. Using a cookie scooper or tablespoon, place rounded haystack-like shapes onto the baking sheet, evenly spaced. They will feel very loose and delicate at first, but will firm up as they bake.


Place the macaroons in the oven and let them bake for 25 to 30 minutes, until the bases turn light golden brown. Don’t overbake or they will become dry. Remove the macaroons from the oven and allow to cool directly on the baking sheet. Do not try to move them before they are cool as they are super delicate, but they become firmer as they cool.


Melt 9 oz dark chocolate, either in the microwave or in a double boiler. If using the microwave, heat at 50% power for 1 minute, stir, then continue to melt in 15 second bursts at 50% power until the chocolate becomes smooth. Pour into a pastry or ziplock bag and cut a tiny hole at one tip and drizzle each macaroon with chocolate. Let cool completely.



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