Raw Carrot Coconut Macaroons
1 ½ cup raw almonds, ground into flour
2 cups shredded carrots
¼ tsp. salt
4 tsp. cinnamon
½ tsp. ground ginger
½ cup agave or raw honey
4 cups finely shredded unsweetened coconut
8 medjool dates (soaked, peeled and pitted)
½ cup raw walnut, chopped
Put the almond flour, 1 cup of the shredded carrots, sea salt and spices in the food processor; mix well. Add the agave and dates; mix well. Add the coconut, remaining carrots, and walnuts. Pulse together until blended.
Using a 2-tablespoon cookie scoop; makes approximately 30 cookies. Place on dehydrator sheets and dehydrate at 115 degrees 8-10 hours… until quite dry on the outside, but moist in the middle.
½ cup coconut butter, softened
1/4 cup coconut oil, softened
2 tbsp. agave
Whisk the ingredients together. Drizzle over the cookies. Enjoy
(It doesn’t really matter if you use all coconut butter or all coconut oil.)
- The cookies freeze really well!