Prep Time:

Cook time:



Use for nut pulp left over from making Almond Milk


  • 2 cups Nut pulp
  • 3 cups dried coconut flakes
  • 1 cup agave nectar
  • 6 tbsps coconut oil
  • 2 tbsps vanilla
  • 1 tsp sea salt

  • Add 1-2 Tbs of cocoa to this recipe to make Chocolate Macaroons


  1. Add all ingredients into a food processor and mix well.
  2. Spoon out a heaping teaspoon of mixture, form into a ball and roll in shredded coconut.
  3. Place on a Teflex sheet on a dehydrator tray (a mesh or perforated tray) and dehydrate at 105 degrees for 12-24 hours or until done.

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