Raw Macaroons (Vegan, GF)

Jennifer has always had a strange love for macaroons...so I decided to trust her instinctual love for this super simple cookie and tried a raw version. We have macaroons every year at Passover because they are "unleavened" pastries and are usually store bought. It's crazy how similar the baked texture is to the raw. They taste like baked macaroons! Except for the fact that you have to let them firm up in the freezer, but if you think about it, no one eats hot out of the oven macaroons anyway, you honestly don't miss the "baked" factor at all. Aren't they just the sweetest! 

2 cups unsweetened, shredded dried coconut

3 tbsp carob powder (you can use cacao instead, this just mellows out the cost)

3 tbsp raw cacao powder

5 tbsp maple syrup (if using all cacao, use 6 tbsp...carob is naturally sweet)

2 tsp vanilla extract

4 tbsp melted coconut oil

2 tbsp arrowroot flour

Pinch of salt

Dried shredded coconut for decoration

Vanilla version:

2 cups unsweetened dried coconut, shredded

6 tbsp coconut flour or almond flour

6 tbsp maple syrup or agave syrup

2 1/2 tsp vanilla extract

4 tbsp melted coconut oil

2 tbsp arrowroot flour

Pinch of salt

Toasted coconut for decoration

Combine ingredients in a bowl. Spoon dough and shape into small round discs or spoon"mounds" like traditional macaroons on parchment on a baking sheet sprinkle or press in coconut. Let firm up in freezer. Makes 12 large macaroon cookies.