The macaroon appears to have universal appeal even if you make it with radioactive isotopes therefore it is the perfect vehicle for absurd flavor combinations. I have a bored scientist friend with a huge freeze dryer who likes to eat good food and it makes for an excellent quid pro quo. He freeze dries whatever I send him...I cook for him. The operative ingredient is green coriander powder which requires you to do the following. 1. Plant a whole bunch of Cilantro. 2. Treat it like your first born child until it actually goes to seed. 3. Let is seed generously. 4. Remove the ENTIRE plant including the roots from the growing medium or soil. (This was hydroponic obviously since it is december on the East Coast of USA) 5. Wash it well and freeze dry the entire plant and roots. 6. Grind it to a powder. The powder above in the initial grind was just a mechanical grinding in a huge      BLIXER          but was eventually cryo-milled into a fine powder with liquid nitrogen. It has all the complexity of cilantro plus the floral sweetness of fresh coriander seeds. The final preparation was a Green Coriander Macaroon with Pistachio-Kosho (Green Yuzu Kosho + Sicilian Pistachio + Agave Syrup) Your bouche unfortunately will be more bemused than amused but it is a rather curiously odd assembly of flavors. It is topped with    LONG PEPPER.