RAW COCONUT ALMOND MACAROONS
Raw, Vegan Coconut Almond Macaroons
SOY FREE- GLUTEN FREE
Makes 18-20 Macaroons
1 1/4 cups almond milk pulp, strained (OR 1 cup ground almonds mixed with enough almond milk to create a wet "paste" in the food processor–less smooth in texture, but it is an adequate substitute)
1 cup dried, unsweetened shredded coconut
1/3 cup coconut nectar or agave syrup
1 generous pinch of himalayan sea salt
1 generous pinch of vanilla bean powder
1) Blend all ingredients together in a food processor until they form a dough. Add a little more coconut nectar/agave syrup some water if the mixture is too thick.
2) Line a dehydrator sheet with Teflex and scoop the macaroons out by round tablespoons onto the sheet. Dehydrate at 115 degrees for 6 hours, or until macaroons hold together well but are still a little soft.
