Recipe: Sarma's Coconut-Lime Cookies
Sarma Melngailis is the co-founder and owner of Pure Food and Wine, a groundbreaking raw food restaurant located in New York City.
She is also the coauthor of Raw Food/Real World, a book of recipes, practical advice, and the story of how she made the change to a primarily raw and vegan lifestyle. Her second book is Living Raw Food: More Recipes from Pure Food and Wine.
Sarma's Coconut-Lime Cookies
Makes about 3 dozen cookies
Equipment & Ingredients
Food processor, dehydrator
2 cups macadamia nuts
1/4 cup agave nectar
1 cup shredded dried coconut
2 tablespoons freshly squeezed lime
1 tablespoon lime zest juice
1 teaspoon sea salt
2 teaspoons vanilla extract
Place the nuts in the freezer to chill for a few minutes.
Once chilled, pulse the nuts, coconut, and lime zest in a food processor until the mixture is well combined but still a bit chunky. Be careful not to over-process the mixture or it will become oily (chilling the nuts before processing helps to prevent this).
Transfer the mixture to a bowl, add the remaining ingredients, and combine well.
Using a small ice cream scoop or a big tablespoon, spoon rounds of dough onto Teflex-lined dehydrator trays (or similar - browse Amazon.com for options) and flatten them into round cookies, about 1/2-inch thick.
Dehydrate for about 24 hours or until the cookies reach the desired consistency.
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