4 cups finely shredded coconut
1 teaspoon raw vanilla powder
½ cups dates
3 Tablespoons coconut syrup
2-3 Tablespoons cacao powder
Pinch of salt
- Combine all ingredients in a food processor for 5 minutes. Coconut must break down. Don’t over process into a coconut butter.
- Using a round Tablespoon measurement, scoop macaroon mixture onto a Teflex sheet on a dehydrator tray and continue until all the mixture is used up.
- Dehydrate macaroons at 105º 2-4 hours and serve and enjoy!