NoBake Coconut Macaroons
Serves: 24
Dehydrating preserves all of the good delicate oils in these
yummy, raw-friendly treats.They can also be frozen instead of dehydrating for a chilled
delight.
Calorie: 90, Proteins: 1 g, Total Fat: 7 g, Fiber: 2 g.
Preparation
In a food processor, grind 1 cup of the coconut into a powder. Add the
cashew or almond butter, coconut butter, agave, honey, maple syrup, brown rice syrup, vanilla
(if using), cinnamon (if using), and salt and blend until well mixed.
Fold in the remaining coconut by hand. Roll 2 tablespoons of the dough
into a ball and flatten one side with the palm of your hand. Continue until you've used all of
the dough.
Dehydrate at 112°F for 12 to 24 hours, or until as dry as desired,
or bake in the oven set at the lowest temperature possible for 2 hours or more, until a crust
forms.
The macaroons can also be frozen by rolling and flattening them on a
baking sheet, then placing them in the freezer until firm.
Once firm, transfer to a sealable container and store in the freezer
for up to 2 months.