No-Bake Coconut Macaroons

• From: The Balanced Plate

Ingredients

• 3 cups dried coconut

• 2 Tbs raw cashew or almond butter

• 2 Tbs coconut butter

• 4 Tbs agave nectar

• 2-3 Tbs raw honey

• 2 Tbs maple syrup

• 2 Tbs brown rice syrup

• 1 tsp nonalcoholic vanilla extract (optional)

• 1 tsp ground cinnamon (optional)

• pinch of Celtic sea salt or Himalayan salt

Dehydrating preserves all of the good delicate oils in these yummy, raw-friendly treats.They can also be frozen instead of dehydrating for a chilled delight.

Directions

• In a food processor, grind 1 cup of the coconut into a powder. Add the cashew or almond butter, coconut butter, agave, honey, maple syrup, brown rice syrup, vanilla (if using), cinnamon (if using), and salt and blend until well mixed.
• Fold in the remaining coconut by hand. Roll 2 tablespoons of the dough into a ball and flatten one side with the palm of your hand. Continue until you've used all of the dough.
• Dehydrate at 112°F for 12 to 24 hours, or until as dry as desired, or bake in the oven set at the lowest temperature possible for 2 hours or more, until a crust forms.
• The macaroons can also be frozen by rolling and flattening them on a baking sheet, then placing them in the freezer until firm.
• Once firm, transfer to a sealable container and store in the freezer for up to 2 months.