Raw Coconut Snowball Macaroons

By Sarah-Lyn

Ingredients

• 1 cup almond pulp
• 1 1/4 cup unsweetened coconut flakes
• 2 TB agave or maple syrup
• 2 TB maple sugar
• 2 TB coconut butter/oil, melted
• 1 TB vanilla extract
• a few dash of ground cinnamon
• pinch of sea salt
• extra coconut flakes for top of cookies

Preparation

Step 1

1. Mix everything together in a bowl until combine, adding more coconut flakes if the mixture is to wet.

2. Taste and add more sweetener if necessary.

3. Using a TB, scoop dough onto teflex sheets on dehydrator trays.

4. Sprinkle and press coconut flakes onto top of cookies.

5. Dehydrate 12-24 hours at 110 degrees or until desired consistency.