Coconut Almond Macaroons (So Good You Might Cry)

• 2 cups Ground Almonds
• 2 cups Ground Unsweetened Coconut
• 2 whole Large Medjool DatesMedjool Dates, Spun In Food Processor
• 1/4 cups Agave Nectar
• 1/2 cups Honey
• 2 Tablespoons Almond Extract
• 1/4 cups Cocoa Powder (optional)

1. Combine all ingredients. You'll know it's perfect when everything sticks together easily. Add more coconut if things look too gooey, and add more honey/agave if it's not sticking together well. Honey can be substituted for all of the agave nectar if you don't have agave nectar on hand.
2. Try not to eat all of the batter.
3. Press batter into a tablespoon, then drop out onto food dehydrator trays or a large cookie sheet. If using a dehydrator, dehydrate at 135 degrees for 1 hour, then reduce temperature to 115 degrees for remaining dehydration time (6-8 hours).
4. If you don't have a dehydrator, set your oven on the lowest temperature possible, and you can even leave the door open. Allow to stay in oven for 2-4 hours, or until macaroons are firm to the touch.
5. These are worth the wait, I promise.

ground almonds, coconut, dates, ubc, honey, almond extract, ubc

Taken from tastykitchen.com/recipes/desserts/coconut-almond-macaroons-so-good-you-might-cry/ (may not work)