Lemon Pie Macaroons

 

Lemon Pie Macaroons

• 2 cups raw cashews, ground into a flour
• 6 cups unsweetened finely ground shredded coconut
• 1/2 tsp Himalayan salt
• 1 1/4 cup liquid sweetener of choice (raw agave, coconut aminos, or maple syrup)
• 1/2 cup fresh lemon juice
• 3 Tbsp grated lemon rind + 2 Tbsp for decorating
• 1 Tbsp coconut oil
• 2 tsp alcohol free vanilla extract

1. In a food processor, process dry ingredients together until well mixed.
2. Add liquids, pulsing briefly. 
3. Transfer to a large bowl and form into balls using an ice cream scoop, clean hands, or a spoon.
4. Sprinkle additional lemon zest on top of macaroons.
5. Dehydrate (without teflex sheets) in your Excalibur dehydrator at 115 degrees for 24 hours or until texture is achieved. Enjoy!