beet macaroons

Beet Pink Macaroons

On Monday I received a huge box at work. When my coworker carried it into my office, I almost yelled, “Not more insurance documents!”

I hadn’t received a personal package at work in so long, maybe ever?! So this was really a sight to behold.

easter basket

It’s beyond pretty. Thank you so much Tobal family! Chompy was rather envious. He got a bag of jelly beans and a gift card. Ignoring his grumbling, I inventoried my box:

1 cleaver (that’s right, I’m all about the knives)

Easter egg salt and pepper shakers (featured in this post!)

1 jar of raw honey (the last of Beaty’s honey. He sold his beehives, so this is extra special)

Good smelling soap (Chompy says the sender must think I smell. I’m going to punch him)

Chinese pinch bowls (so perty)

Matching notebook, pen, and cupcake liners (this really speaks to the matchy matchy side of me)

Vanilla candle which Chompy promptly claimed for himself (little weird for a guy… I think he thinks it’s food)

Oven mitt (I am actually in such dire need)

Did I mention the cleaver? I named it Mufasa. Richard Parker (my other cleaver) has a lion brother now.

So I made these pastel pink macaroons to send to the Tobals. They’re naturally colored with beet juice, and irrationally more fun to eat than a regular white macaroon. Chompy said chocolate macaroons look like turds… Incorrigible.

pink macaroons

If you don’t celebrate Easter, make these for the ballet, a tea party, or Wednesdays in honor of Mean Girls.

I’m a big fan of the ballet. A snack is always a good idea for intermission. I made the mistake of eating summer rolls with peanut sauce during intermission at Cinderella last month. Everyone who walked by me stared. And sniffed. It was mortifying, but it was right after work and I hadn’t had dinner. I was so hangry I got mad at Chompy because he walked away to make a phone call when he was supposed to be hiding me and my peanut dipping. So much shame. I had to stand in a corner and hide my own peanut dipping.

Next time, I’m going to bring these tutu pink macaroons and prance around.


Cook Time: 15 minutes

Yield: 22 macaroons



2 cups unsweetened shredded coconut
2/3 cup unsweetened fine desiccated coconut (check out Bob’s Red Mill Fine Macaroon Coconut or simply blitz 2/3 cup unsweetened shredded coconut in your food processor until it’s very fine – don’t let it turn into coconut butter though!)
1/3 cup raw sugar
8 teaspoons beetroot juice (I got this from the remains of a package of Love Beets Freshly Cooked Beets)
egg whites from 2 large eggs
1/2 cup dark and white chocolate chips (optional)


  1. Preheat oven to 350 degrees F.
  2. Dump everything except the chocolate chips in a bowl and mix with your hands. Or a fork if you are more civilized than me. Fold in the chocolate chips at the end.
  3. Use a cookie scoop to place macaroon balls on a parchment lined cookie sheet. Bake for 15 minutes, rotating halfway through.
  4. Let cool, then store in the fridge. This keeps the outer layer crispy the longest.

If you want a chocolate drizzle, check out these tasty yummies too:

chocolate covered macaroons

Comments 4

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