7 cups of dried coconut flakes
2 cups Rapadura or raw honey
6 Tablespoons extra virgin coconut oil
1 teaspoon organic vanilla extract
In a large mixing bowl, mix the Rapadura or raw honey with the coconut oil and vanilla extract until well mixed. Slowly add the coconut flakes. Blend together well or knead with your hands if necessary. Drop mixture by the tablespoons onto baking sheets. Place in the oven with just the oven light and let them set for 24 hours or you may use a dehydrator set on 105 degrees Fahrenheit for 24 hours. Serve. Store the remaining macaroons.
Recipes courtesy of Extraordinary Health team