Caramel Coconut Cookies
Adapted from “Living Cuisine” by Renee Underkoffler.
These are amazing, and so addictive! I usually double the recipe so they will last more than a few days.
3 cup dried shredded coconut
1 cup dates, soaked and pitted
3 tablespoon almond butter
2 tablespoon honey or maple syrup
2 tablespoon olive oil or coconut butter
1 tablespoon vanilla extract (or half a vanilla bean)
2 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon cardamon
1 pinch sea salt
Combine dates, almond butter, honey/maple syrup, coconut butter/olive oil, vanilla, cinnamon, nutmeg, cardamon and sea salt in a food processor, until smooth. Then add the coconut and process until combined.
Take approx. 1-2 Tbsp of dough and press it onto a teflex sheet with the bottom of a wet drinking glass.
Dehydrate for approx. 12 hours on each side, until the outsides are crunchy, and the insides are still moist.