Coconut
Crunch Macaroons:
Ingredients:
2 cups almonds
1 cup shredded coconut
1 T almond extract
6 - 10 pitted dates
Instructions:
1) Soak almonds 8 hours, dates 2 hours
2) In blender: blend with 1/2 cup water from dates, with almond extract, dates, and
shredded coconut (keeping dough thick)
3) Drop 'dough' on wax paper, or teflex sheets on dehydrator trays. Dehydrate 12-24 hours
at 105 degrees, turning over when dough is firm.
4)Serve warm at desired chewiness
Time:
10 minutes to prepare
12-24 hours to dehydrate
30-45 cookies |
