Coconut Almond Macaroons (So Good You Might Cry)

1. 1

   Combine all ingredients. You'll know it's perfect when everything sticks together easily. Add more coconut if things look too gooey, and add more honey/agave if it's not sticking together well. Honey can be substituted for all of the agave nectar if you don't have agave nectar on hand.

2. 2

   Try not to eat all of the batter.

3. 3

   Press batter into a tablespoon, then drop out onto food dehydrator trays or a large cookie sheet. If using a dehydrator, dehydrate at 135 degrees for 1 hour, then reduce temperature to 115 degrees for remaining dehydration time (6-8 hours).

4. 4

   If you don't have a dehydrator, set your oven on the lowest temperature possible, and you can even leave the door open. Allow to stay in oven for 2-4 hours, or until macaroons are firm to the touch.

5. 5

   These are worth the wait, I promise.

* Per serving · 4 servings · Values may vary.

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