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Gingersnap Macaroons

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Prep Time 15 minutes
Cooking time 12 hours
Cuisine Dessert, Vegan
Makes 16 cookies

Ingredients

  • 2 cups coconut shreds unsweetened
  • 1 cup almond flour
  • 2 tbsp 30ml coconut oil
  • 2 tbsp 30 ml raw honey
  • 1 Tablespoon/ 15ml molasses
  • 1 lemon juiced
  • 3/4 oz weight/ 20g fresh ginger
  • 1 oz. weight/ 30g candied ginger
  • 1/2 teaspoon salt

Instructions
 

  • Blend almond flour and coconut shreds in food processor for 15-20 seconds.
  • Melt coconut oil, add to food processor.
  • Peel and grate fresh ginger. Chop candied ginger into ⅛" chunks.
  • Add all remaining ingredients to food processor.
  • Blend until mixture resembles a coarse brown sugar. You may need to scrape down the sides of the bowl of the food processor once or twice.
  • Spoon out with a tablespoon and form into 1-inch balls or disks. Place onto a dehydrator tray.
  • Set dehydrator to 115°F/46°C and let dry for 6 to 12 hours or until desired amount of moisture is reached.
  • Store in airtight container.
Keyword gluten-free