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.