Raw Coconut Macaroons
These raw coconut macaroons are irresistible. Just coconut, agave, vanilla and salt. So quick and easy and delicious. I dare you to eat only one.
Makes 40 macaroons (20 serves)
Process 2 3/4 cups of shredded coconut in your food processor until it is completely smooth and creamy. Stop often to scrape down the sides.
Mix coconut butter, agave, vanilla vodka and salt in a large bowl.
Add 2 cups of finely shredded coconut and mix well.
Scoop small tablespoons of mix onto a dehydrator tray/sheet.
Dehydrate at 42ºC for 24-36 hours, until the macaroons are dry on the outside (or there's none left, whichever comes first)
- Before: -
- During: 30 mins
- After: 24-36 hours
- Need: Food processor, dehydrator (or oven)
Serving: 2macaroons; Calories: 134kcal; Carbohydrates: 5.3g; Protein: 1.4g; Fat: 12.9g; Saturated Fat: 11.4g; Polyunsaturated Fat: 0.1g; Monounsaturated Fat: 0.5g; Sodium: 36.9mg; Potassium: 112mg; Fiber: 3.5g; Sugar: 1.6g; Vitamin C: 0.8mg; Calcium: 20mg; Iron: 0.7mg