!9# Lemon Coconut Macaroons best - Raw Recipe for free - gluten free

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If you are looking for a quick and easy recipe that takes only the first few ingredients, are healthy and you can try looking to make fast, I love this recipe first free lemons for the best coconut macaroons. It 'also gluten-free for those who want to avoid gluten, because they need with celiac disease. Desiccated Coconut is cooked, Macaroons recipes and also uses a lot of people keep saying that '(cooked) macaroons are the sufferings of some of their ailments as arthritis relief.

To live as healthy cookieshow this should best lemon amaretti biscuits even better, although I did not say I will heal them, have health problems! Cookies are just fine!

The ingredients used are: coconut, Medjool dates - you can use other types of data, but be better with Medjool - try organic, raw honey (preferably before honey comes from plants) to use, freshly squeezed lemon juice and vanilla (without if you are gluten vanilla vanilla, gluten-free.) Some raw foodistsprefers soft vanilla.

Equipment used: a food dehydrator and you'll need a how Excalibur L'Equip, or the like. A food dehydrator with a fan on the back is best for what is immediately available.

Now for the recipe

Lemon Coconut Macaroons

Place 2 cups shredded coconut 04:01 in a food processor
Medjool dates, pitted add 2, preferably organic
Add 1 / 2 cup raw honey
Add 1 tsp. vanilla
Add in 1 / 8 cup or less freshSlowly add the lemon juice and taste as you go

Mix all ingredients together well in a food processor. Taste the mixture and determine if you need more lemon juice. You do not want it to be too bitter. Well, if you do not really stick together a little 'honey more. Roll the mixture into small balls or use a spring action and great tip sheets teflex dehydrator trays. Now flatten the cookies about 1 / 2 inch thick or so.

Now, if you find that you have also addedmuch lemon juice you can try to double the recipe, but do not add lemon juice - then slowly add a little 'more than lemon juice to taste.

Drain the cookies about 95 to 105 degrees or so for a few hours. Check for about 4-5 hours. If they are dry and crispy or crunchy on the outside and use a tray on top and turn a simple transfer to another worksheet. Check them to determine every 2 hours or so, how soft you want to be inside. In an airtight container in theRefrigerator.