Chocolate Macaroons
(makes 24 to 36 macaroons) – a 9-tray Excalibur dehydrator is recommended
- 3 cups dried, organic unsweetened coconut flakes
- 1½ cups raw organic cocoa powder
- 1 cup maple syrup
- ⅓ cup virgin coconut oil
- 1 tablespoon vanilla extract
- ½ teaspoon fine sea salt
In a large bowl, combine all the ingredients and stir well to combine. You can also use a standing mixer with the paddle attachment. Using a small ice cream scoop, your hands, or a big tablespoon, spoon rounds of the dough onto dehydrator screens. If you are using your hands, it helps to refrigerate the mix a bit prior to forming the macaroons. Dehydrate at 115°F for 12 to 24 hours, or until crisp on the outside and nice and chewy on the inside.
