Yield12 small cookies
1 cup cashews (soaked for 4 hours)
Zest of 1 lemon
½ cup fresh lemon juice
1 cup dry shredded coconut
¼ cup agave
1. Process cashews in food processor until they are pasty in consistency.
2. Mix in all the other ingredients.
3. Place 1 tablespoon sized cookie dollops onto a dehydrator sheet.
4. Dehydrate for approximately 12 hours at 105 Fahrenheit (could also dehydrate at 115 Fahrenheit for 8-10 hours with similar results).
Kandace's ThoughtsBy kandace
Tart, chewy lemon macaroons.
I’d recommend at least doubling this recipe, as the cookies are addictive and go quite fast!
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Figs-- vegan?ClaireT - 2 days 1 hour ago
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