Directions

• In a food processor, grind 1 cup of the coconut into a powder. Add the cashew or almond butter, coconut butter, agave, honey, maple syrup, brown rice syrup, vanilla (if using), cinnamon (if using), and salt and blend until well mixed.
• Fold in the remaining coconut by hand. Roll 2 tablespoons of the dough into a ball and flatten one side with the palm of your hand. Continue until you've used all of the dough.
• Dehydrate at 112°F for 12 to 24 hours, or until as dry as desired, or bake in the oven set at the lowest temperature possible for 2 hours or more, until a crust forms.
• The macaroons can also be frozen by rolling and flattening them on a baking sheet, then placing them in the freezer until firm.
• Once firm, transfer to a sealable container and store in the freezer for up to 2 months.