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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

 

 

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