Vanilla Coconut Macaroons

It’s technically no longer Vanilla Month, but I can’t let a short February get the best of me; I have two more vanilla recipes, and my goodness, I’m going to share them!

I’m often reluctant to make raw cookies, since they usually require a dehydrator. But these moist, vanilla-flecked macaroons are the simplest. And who doesn’t love a raw twist on a delicious classic cookie? Vanilla Coconut Macaroons, here you go:

Vanilla Coconut Macaroons

Vanilla Coconut Macaroons
1 dozen cookies

½ cup raw cashews
¼ cup raw agave nectar
seeds scraped from 1” of vanilla bean
1 cup dried shredded coconut
1 tablespoon raw cacao powder, sesame seeds, hempseeds, or raw cacao nibs (optional)

Line a baking sheet with parchment or waxed paper. Set aside.

In a food processor or blender, process cashews until finely ground, and set aside. Stir together agave nectar and vanilla bean seeds until clumps of seeds are slightly broken up. Set aside.

In a medium bowl, combine ground cashews, agave mixture, and dried shredded coconut. Mix thoroughly, using a firm spatula. Stir in additions, if desired.

Using a wet tablespoon, scoop up a spoonful of dough, pressing it firmly against the side of the bowl to compact. Transfer to prepared baking sheet, and leave at room temperature, or in an oven with only the pilot light on, overnight.

Serve with a glass of fresh almond milk or raw chai.