Macadamia Nut Coconut Macaroons
6 cups tightly packed coconut flakes 3 cups finely ground macadamia nuts (I do them in a food processor) 1 1/2 cup maple syrup 2/3 cup coconut butter 1 vanilla bean, split in half seeds scraped out and bean discarded 1 teaspoon fine sea salt
In a mixer thoroughly combine all ingredients, shape into small balls about 3/4 inches in diameter. If the dough is sticking to your hands wet hands with cold water in between shaping cookies. Place in a 100-120 degree oven until crisp on the outside and soft in the middle, about 6-8 hours.