Raw Coconut Macaroons! These are sweet and delicious. They are a wonderfully healthy way to satisfy anyone’s sweet tooth. Blanched almonds and coconut make up these little delicacies.

Coconut Macaroons

Ingredients:
1 cup blanched almond flour
1 cup coconut flour
¼ tsp. Himalayan sea salt
¾ Tsp. vanilla extract
¼ cup agave
2 tbsp. coconut melted oil

Directions:
Take the almond flour, coconut flour, salt, vanilla, agave and place into a Cuisinart with an S blade. Mix until the batter becomes sticky. Add the melted coconut oil and mix in. Remove from the Cuisinart and place in a bowl. Put ¼ cup of shredded, unsweetened coconut flakes on a small plate. Take 1 tbsp. of the batter out of the bowl and roll it into a ball. Lightly coat the ball with the coconut flakes making sure that the whole ball is covered. Repeat this process until the batter is gone. Take a dehydrator tray with a teflex sheet and place the macaroons on the tray. Dehydrate at 145 degrees for one hour. Remove from the dehydrator and flip the macaroons over. Continue dehydrating at 115 degrees for 10 to 12 hours or until crispy. Remove and serve.

Makes 12 macaroons.

They can be refrigerated up to 6 days.