Raw Agave Vanilla Coconut Macaroons

Raw Agave Vanilla Coconut Macaroons

Ingredients:
4 Cups Shredded Coconut (unsweetened)
2 Cups Almond Flour/Meal
1 Cup Volcanic Blue Agave Nectar
2/3 Cup Coconut Oil
1/2 Tablespoon Mexican Vanilla
1/4 Teaspoon Salt

Directions:

Combine the shredded coconut and almond flour (dry) in a large bowl. Mix Volcanic Nectar, coconut oil, Mexican vanilla and salt (wet) in another bowl. Pour the wet ingredients into the dry ingredients and mix completely. Let it sit at room temperature for 10 minutes to let the wet ingredients soak into the dry ingredients. Use a small scoop to form the macaroons. Place on cookie sheet.

Set Dehydrator to 105 F for 8 hours.

~ Or ~

Place cookie sheet in refrigerator for 20 minutes.

~ Or ~

Place on broiling pan in oven at 170 F for 2 hours.

 

 

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