Adding LIFE to your years and years to your life!
Get Lucky Macaroons
3 cups coconut flour (shredded, unsweetened dried coconut flakes ground into a powder)
1 ½ cups pistachio flour (raw pistachio nuts ground into a powder)
¼ cup coconut oil, softened
½ cup maple syrup
½ cup coconut nectar (or raw agave or raw honey)
¼ cup spinach juice
1 tablespoon vanilla extract
Generous pinch sea salt
Combine all ingredients in a large bowl, stir well. Using a small ice cream or cookie dough scoop, a tablespoon or your hands, put rounds of the macaroon dough onto non-stick lined dehydrator trays and put into a 115 degree F dehydrator for 12+ hours. The macaroons should be crisp on the outside, but moist and chewy on the inside.
To make shamrock cookies, spread the dough onto a non-stick dehydrator sheet and cover with a second sheet. Use a rolling pin to smooth and flatten the dough to about 1 ½ -inches thick. Remove the top non-stick liner before cutting with a shamrock-shape, or other favorite cookie cutter. With a flat spatula, gently transfer the cookies onto a non-stick lined dehydrator tray. Dehydrate for 12+ hours or until the desired texture of doneness is reached.