Dark Chocolate Chip Macaroons
2 1/2 cups raw shredded coconut
3/4 cup cacao powder
1/2 cup cacao nibs (optional)
1/2 cup agave nectar
1 tsp. sea salt
1 tbsp. vanilla
1/4 cup coconut oil, melted
~ Melt the coconut oil in a dehydrator.
~ Add the agave, sea salt, vanilla and coconut oil to food processor, blend.
~ Add cacao, mix well.
~ Transfer ingredients to a bowl, add nibs (if desired) and coconut, mix thoroughly.
~ Place mounds on dehydrator screens. I use the two-tablespoon cookie scoop.
Dehydrate for the desired amount of time, depending on how moist you would like the center; 6-8 hours at 115 degrees. Makes approximately 15 cookies.
~ I prefer storing the macaroons in the freezer. When they thaw they taste just like they did out of the dehydrator.