On Heathy's suggestion, I decided to make the Mac Macs recipe in Carol Alt's
The Raw 50 during
my last D day. When I saw the amount of salt called for, it did occur to me that it was quite a lot, but I went against my better judgment anyways. NOT a good idea... or so I thought at first! As the resulting batter was way too salty, I started adding a little of this, a little of that (you know how it goes), until I ended up with, well, a different cookie. Don and I agree, these are THE best macaroons we've tasted. A-ma-zingly yummy!
I didn't really keep track of the amounts, but this should be close enough...
Mac Macaroons
Makes 36 cookies
1 1/2 cups dried coconut
1 cup macadamia nuts, roughly chopped or pulsed in the food processor
3/4 cup almond flour
1/2 cup cashew flour
1/4 cup + 1 tbs
raw agave nectar
1 1/2 tbs vanilla extract
2 tbs
coconut oil, melted
1/4 tsp salt
Pinch nutmeg
Pinch cinnamon
Put all ingredients into a large bowl and mix well with a spoon or with your hands. Form into balls, place on teflex sheet and flatten gently.
Dehydrate at 115 degrees for about 15 hours or until desired dryness is reached. (We like them slightly moist.)
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