Chocolate Macaroons


3 cups dried, unsweetened coconut flakes

1 cup raw, organic cocoa powder

1/2 cup almond flour

1 cup maple syrup

1/3 cup raw, organic coconut butter

1 tablespoon vanilla extract

1/2 teaspoon Celtic sea salt



In a large bowl, combine all the ingredients and blend until thoroughly mixed. Form the mixture into a cookie shape and place on screened trays in a dehydrator or on a parchment paper-lined cookie sheet. Dehydrate at 115 degrees F for 6-12 hours or until crisp on the outside and nice and chewy on the inside. If using the oven, the drying time will be slightly less. Store covered for up to 1 week.

Judy Gentner