- 1 cup unsweetened coconut
- 3/4 cup raw almonds, finely ground
- 1/2 cup agave
- 1/4 cup coconut oil
- Pinch of sea salt
- 1 tbsp cacao powder (opt)
- Preheat oven to the lowest setting (mine was 120).
- Grind almonds in a food processor until they become a flour-like consistency. Set in a large bowl.
- Add remaining ingredients and combine with your hands. I added 1 tbsp cacao powder to half the mixture, but feel free to omit or add it to the entire mixture. Mixture is perfect when it sticks together but isn't overly greasy. Basically, it shouldn't be too wet or crumbly.
- Using an ice cream scoop or tablespoon, lay out macaroon balls on a parchment lined baking sheet.
- If using an oven, leave the door open just slightly. They should be done in about 4 hours or until the outside is crispy and firm. If using a dehydrator, dehydrate at 115 for 6-8 hours. Enjoy!
These are, simply put, amazing cookies. They taste fresh and are packed with nutrients. Tney're a nice combination of crispy and chewy, and the cacao added a touch of richness which I really enjoy.
When ebony and ivory get together...
They make adorable speckled macaroon babies. I ate this one immediately after taking the picture. T'was marvelous. Crispy, coconutty goodness. I just couldn't resist eating one until my nighttime snack. Don't worry, I'll be eating more later. I can tell I'm going to be loony for macaroonies. Okay, that was cheesy.