Raw Carrot Coconut Macaroons

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.

Frosting

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!