1 1/2 c dried apricots (soaked in water for 4 hrs)
3 c unsweetened coconut (shredded)
pinch of salt
Blend the apricots, coconut, and salt in a food processor until a stiff, moist, cohesive dough forms, about 60 sec. If necessary, scrape down the sides of the bowl with a spatula every 15 sec. or so to completely incorporate the coconut.
Scrape the dough into a medium bowl. Using your hands, roll the dough into 1 1/2 inch ball. Flatten to form a mounded cookie shape. Place on a mesh dehydrator screen and dehydrate 115 for 18-22 hours until quite firm and slightly crispy on the outside and chewy on the inside.
Allow cookies to cool 20 min. Store in tighly sealed container at room temperature for up to 2 weeks or refrigerate for up to 1 month.
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