Mocha Chip Macaroons (Gena Hamshaw)

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Step 1

1) Place coconut, almond meal, cocoa powder, espresso, and nibs in a large mixing bowl. Whisk together agave, oil, vanilla, and salt.

Step 2

2) Pour wet ingredients over dry, and mix thoroughly, till dough is uniformly sticky and clumps together easily. If you need to, add a little more agave.

Step 3

3) Scoop in tablespoons onto a dehydrator tray lined with Teflex. Dehydrate at 115 degrees for about 6-8 hours (6 is probably all you need). Alternately, try these in the oven at 325 degrees for twenty minutes or so, then allow to cool in a fridge thoroughly.

Step 4

These are so chocolately and delicious—especially if you use raw cacao powder! It’s very potent. And the espresso gives it all a sophisticated hue.

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