Toasted Coconut Raw Macaroons

Coconut MacaroonsI may come back an alter this recipe a bit after I make these again {as I didn’t measure while I was making them}, but these measurements will bring you close to the cookies pictured.

Safe for diabetics, xylitol is a low glycemic sweetener that is great for your teeth. A sugar alcohol, it’s treated differently than simple sugars in the body. Taken in my bacteria in the mouth, it acts as a Trojan horse and kills those that consume it {before they deposit acids on the teeth that cause decay}. A word of warning though, too much xylitol can disrupt your intestinal microflora and it is toxic to dogs, so keep it with your chocolate and raisins and out of their mouths.

  • 1 ½ C almond flour
  • ½ C cashews
  • 3 T coconut butter
  • ½ t sea salt
  • 2 T xylitol {not derived from corn}
  • ½ t vanilla powder {optional}
  • 1 ½ C coconut flakes or chips
  • dash cinnamon
  • 2 T coconut water

Toast 1/2 C of the coconut chips or flakes in a toaster oven and set aside. Blend remaining items except for coconut water in the food processor until well-ground. Add coconut water slowly and adjust until the batter sticks together when pressed between your fingers. Roll cookies into balls and then into the toasted coconut chips or flakes. Can be refrigerated or not. Enjoy with your neighbors after a delicious vegan meal!

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