Coconut Macaroons

Ingredients

2 cups Almonds (soaked for 8 hours)

6-10 pitted Dates (soaked for 2 hours)

1 cup shredded Coconut

1 tbsp Almond Extract

Directions

1In blender, blend 1/2 cup of water from dates with almonds, almond extract, dates, and shredded coconut

2Dough should be thick. Drop 1 tsp of dough on Excalibur Paraflexx sheets or parchment paper

3Dry at 115 degrees F for 14-20 hour until dry

4Make sure to turn over dough drops about half way through the drying cycle