Coconut Crunch Macaroons - RAW

[Guest guest]

Coconut Crunch Macaroons:

 

2 cups almonds

1 cup shredded coconut

1 T almond extract

6 - 10 pitted dates

 

1) Soak almonds 8 hours, dates 2 hours

 

2) In blender: blend with 1/2 cup water from dates, with almond extract,

dates, and shredded coconut (keeping dough thick)

 

3) Drop 'dough' on wax paper, or teflex sheets on dehydrator trays.

Dehydrate 12-24 hours at 105 degrees, turning over when dough is firm.

 

4)Serve warm at desired chewiness

 

10 minutes to prepare

12-24 hours to dehydrate

30-45 cookies