Vanilla Macaroons
Vanilla Macaroons
3 cups raw shredded coconut
3/4 cup cashew nut flour (Grind cashews in food processor.)
1/2 cup agave nectar
1 tsp. sea salt
1 tbsp. vanilla
1/4 cup coconut oil, melted
~ Put agave, vanilla, melted coconut oil and salt in the food processor; blend.
~ Add cashew flour, mix well.
~ Transfer to a bowl, add the shredded coconut and mix thoroughly.
I have found I like to use the two-tablespoon cookie scoop. Place on dehydrator screens. Dehydrate for the desired amount of time, depending on how moist you would like the center; 10-12 hours at 115 degrees. Makes approximately 20 cookies
I prefer storing the macaroons in the freezer. When they thaw they taste just like they did out of the dehydrator.