3 cups raw shredded coconut
3/4 cup cashew nut flour (grind raw cashews in blender or food processor to make flour)
1/2 cup agave nectar
1 tsp Himalayan Salt
1 tbsp vanilla
1/4 cup coconut oil, melted
~Melt the coconut oil in a dehydrator.
~Place agave, salt, vanilla and coconut oil in food processor, blend.
~Add cashew flour and mix well.
~Put mixture into a bowl, add the coconut and mix thoroughly.
~Drop the mounds onto dehydrator screens. I have found I prefer using the two-tablespoon cookie scoop.
~Dehydrate for the desired amount of time, depending on how moist you would like the center; 8-10 hours at 115 degrees. Makes approximately 20 macaroons.
~I prefer storing the macaroons in the freezer. When they thaw they taste just like they did out of the dehydrator.