Ginger Macaroons


These are a wonderful sweet option to traditional macaroons.  The ginger makes them really dreamy

Pegge and Sandy

2 c dried shredded coconut (unsweetened and unpreserved)
½ c sulphite-free golden or dark raisins, soaked in water for about 2 hours
½ c agave nectar
1 t pure vanilla extract
¼ t sea salt
½ t ground ginger
dash of nutmeg


drain the raisins
place all ingredients in a food processor and blend until almost smooth
roll out into balls and flatten on a mesh dehydrator screen
dehydrate at 115 degrees for 12 to 15 hours or until the texture you desire is reached

Makes about 18