blonde macaroons:
(recipe from 'raw food real world' by Matthew Kenney + Sarma Melngailis)
3 cups dried, unsweetened coconut flakes
1 1/2 cups fine almond flour (process almonds in food processor)*
1 cup maple syrup
1/3 cup raw organic coconut oil
1 T vanilla extract
1/2 t pink himalayan salt
combine wet ingredients.
combine dry ingredients.
mix wet and dry ingredients together in a large bowl.
spoon rounds of mixture onto dehydrator screens.
dehydrate at 115 degrees for 12 hours or until crisp outside and chewy inside.
*substitute equal amount of cacao powder for chocolate macaroons
