If you're looking for a quick and easy raw recipe that takes few ingredients, is healthy and you can make fast, try this free raw recipe that I love for the best lemon coconut macaroons. It's also gluten-free for those who need to avoid gluten such as those with celiac disease. Shredded coconut is used in cooked macaroon recipes also and many people often claim that (cooked) macaroons have relieved the pain of some of their ailments including arthritis.
So healthy living cookies such as these best lemon macaroon cookies should be even better although I'm not claiming they'll cure or heal any health problem you have! They are just good cookies!
The ingredients used are: shredded coconut, Medjool dates - you can use other types of dates but it'll turn out best with Medjools - try to use organic, raw honey (the best raw honey comes from farms), freshly squeezed lemon juice and vanilla (gluten-free vanilla if you need vanilla that is gluten free.) Some raw foodists prefer using alcohol-free vanilla.
Equipment used: a food processor and you'll need a food dehydrator such as an Excalibur, L'Equip or something similar. A dehydrator with a fan in back is best right now of what's available.
Now for the recipe-
Lemon Coconut Macaroons
Place 2 1/4 cups of shredded coconut in a food processor
Add 2 pitted Medjool dates, preferably organic
Add 1/2 cup of raw honey
Add 1 tsp. of vanilla
Add about 1/8 cup or less of fresh lemon juice, add slowly and taste as you go
Mix all the ingredients together very well in a food processor. Taste the mixture and determine if you need more lemon juice. You don't want it to be too bitter. Now if it isn't sticking together properly add a little more honey. Roll the mixture into small balls or use a large spring action scoop and place on teflex sheets on dehydrator trays. Now flatten them into cookies about 1/2 an inch thick or so.
Now if you find you have added too much lemon juice you can try to double the recipe but add no lemon juice - then slowly add some more lemon juice to taste.
Dehydrate the cookies at about 95 to 105 degrees or so for a few hours. Check them at about 4-5 hours. If they are dry and crusty or crunchy on the outside use another tray and put on top and flip them over to transfer easily to another sheet. Check them every 2 hours or so to determine how soft you want them to be inside. Store in an airtight jar in your refrigerator.
