Pistachio Dried Cherry Macaroons

by Susan on March 22, 2011

This is what I learned this weekend. Do not create a raw food recipe that you plan to shoot, invite 10 people over and have to leave the room for a bit. They will find it in your refrigerator, like heat seeking missiles, and devour it before you get the photographs done! Which, I take to mean, they loved these!

A lot of my raw food recipes are born simply from the ingredients that I see when I open the cupboard. I had a bag of pistachios left over from another recipe and dried cherries. The two go beautifully together so I put together these macaroons!

We also had a winner for yesterday’s contest.  I used something called a knobbed rolling pin. Stacy L guessed if first and got the book! This is my knobbed rolling pin:

Pistachio Dried Cherry Macaroons

  • 1 cup pistachios, ground into flour
  • 1 cup dried coconut
  • 1/4 cup coconut oil, melted
  • 1/4 cup agave (or liquid sweetener of your choice)
  • 2 tablespoons maple syrup
  • 1/2 cup chopped dried cherries

1. Mix all ingredients together.

2. Shape into balls (I use a tablespoon measure) and place on dehydrator screens.

3. Dehydrated at 140 for 1 hour, then 115 for 6-8 hours or until desired dryness is achieved. Cool.

4. Dip in cacao ganache. Recipe here: Cacao Ganache

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{ 19 comments… read them below or add one }

Stacy L March 22, 2011 at 12:16 pm

Susan, do you buy your cherries or dry them yourself? I’m having a hard time finding them without anything added …

S

Jaclyn March 22, 2011 at 12:18 pm

I just started this healthy food photo sharing site.

I would love it if you submitting your pretty food photos! :)

hihorosie March 22, 2011 at 1:30 pm

these look so great!

Noelle March 22, 2011 at 1:42 pm

I think I will make these tonight!

J3nn (Jenn's Menu and Lifestyle Blog) March 22, 2011 at 1:49 pm

Ah ha! A knobbed rolling pin… so fascinating! I want to use it just for fun, lol.

Those macaroons look amazing! :shock:

Mindy March 22, 2011 at 1:55 pm

I love all the ingredients, so I’m sure I will love the cookies. Oh, I second the question about finding dried cherries. Even the dried cherries at whole foods have sugar (which I’m assuming is regular white, refined) and some kind of oil added. What’s your source for dried cherries?

Hmmm, that knobbed rolling pin kind of makes me think of medieval weapons. Maybe useful, but a little scary.

Debra March 22, 2011 at 1:58 pm

These macaroons look amazing! I need to get some pistachios!
Blessings, Debra

Susan March 22, 2011 at 10:29 pm

I can get them at my co-op without sugar. But..that said, they do have juice added. Just not plain white sugar.

Faith Lubitz March 23, 2011 at 5:44 pm

the Wedge has very good organic dried cherries in their bulk section. nothing on them according to the label. not cheap but no pits, very delicious.

Susan March 23, 2011 at 5:53 pm

The Wedge is a co-op in Minneapolis, Minnesota.

Chris March 23, 2011 at 7:40 pm

Mmmm….pistachios…

Donna B. March 24, 2011 at 10:43 pm

Is there any way to make these without the coconut and coconut oil? I hate coconut… but I do adore pistachios and cherries. In fact, I just bought a 4# box of dried cherries from Amazon that I got earlier this week, and wanted to find some new recipes to try!

Susan March 25, 2011 at 9:30 am

The coconut and coconut oil are main ingredients in this recipe. Without doing a completely different recipe, I wouldn’t have a clue.

Amy P. March 28, 2011 at 9:37 am

What a delicious sounding mix of ingredients, Susan! I’m new to your site & raw food preparation in general – where do you find dehydrator screens?

Susan March 28, 2011 at 9:44 am

You can order them through the Rawmazing Store! http://www.rawmazing.com/rawmazing-store-2/

Christine March 28, 2011 at 5:21 pm

Made these yesterday and they are beyond description! Whoa! So good! And that’s even without the ganache (couldn’t wait to make it hahaha).

Holly April 1, 2011 at 7:58 am

Hi, I am just starting to incorporate raw food into our family’s diet. Your website is amazing and these cookies look delic. I am definately going to try this weekend.

Michelle May 3, 2011 at 12:18 am

Oh my,
these are delicious, truly good, my new favorite dessert! I substituted Carob for the cacao and it was a wonderful taste sensation. I divided my batch in half and put some in the freezer to set… so I could eat them quicker… placed the other half in the dehydrator and will see how they come out tomorrow.

Thank you for another rawmazing treat!!

Eric Jaroch December 9, 2011 at 4:36 pm

Fabulous recipe! Loved the taste! Only suggestion I would make is to halve the ganache. I ended up with more than double what I needed. Of course I can easily find something to pour it on!

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