Macaroons

• 3 1/4 cups unsweetened, shredded coconut
• 1 1/2 cups walnuts (9 oz.)
• 1 13 cups rolled oats
• 1/4 tsp. salt
• 2 Tbs. vegetable oil
• 13 cup barley malt
• 23 cup pure maple syrup
• 2 Tbs. vanilla extract

1. Preheat oven to 350F.
2. Spread 2 1/2 cups coconut and walnuts on separate baking sheets.
3. Bake coconut until lightly toasted, stirring occasionally 5 to 7 minutes.
4. Bake walnuts until lightly toasted, 8 to 10 minutes.
5. Set toasted coconut and walnuts aside; keep separate.
6. Place remaining 3/4 cup raw coconut in shallow bowl; set aside.
7. Lightly brush two baking sheets with oil or line with parchment paper; set aside.
8. Put oats in a food processor and pulse on/off 6 times.
9. Transfer oats to large bowl and add toasted coconut and salt.
10. In food processor, process walnuts to a paste.
11. Add oil, barley malt, maple syrup and vanilla and process until blended and smooth.
12. Add wet ingredients to dry and mix well.
13. Scoop dough with 1/8 cup dry measure and roll into balls, then roll each ball in raw coconut.
14. Place cookies on prepared baking sheets, spacing 2 inches apart.
15. Bake until bottoms are lightly browned, about 15 minutes.
16. (Dont overcook; macaroons should be moist and chewy.)
17. Transfer cookies to wire racks to cool.

coconut, walnuts, rolled oats, salt, vegetable oil, barley malt, maple syrup, vanilla

Taken from www.vegetariantimes.com/recipe/macaroons/ (may not work)