This recipe is for Strawberry Macaroons, but you can substitute pineapple to make yellow macaroons, or cacao to make chocolate macaroons.
1/3 cup pitted Medjool dates
1/4 cup agave
2 cups shredded coconut
- Place dates, strawberries, agave, and vanilla in your food processor and process into a puree. Add coconut, and process again to mix well.
- Use a 2 Tbsp scoop to make 12 macaroons and place onto dehydrator trays. Dehydrate at 104 degrees for 4 hours.