This is what the dehydrator was invented for. It purrs in the corner, so quiet you might not realize it’s busy transforming delish ingredients into these irresistible raw kisses. I’m a real lover of coconut, not the least because it’s great for making hair and skin shiny. It’s also a good source of fiber and extremely low in carbs, so it helps keep your blood sugar levels in check. Coconut has also been found to lower cholesterol. The chia seeds look like poppy seeds and add protein, fiber, and omega-3s. Make sure you use unsweetened shredded coconut, not the candied stuff in the baking aisle at the supermarket.
Makes 20 macaroons
With a hand mixer in a large bowl or in a stand mixer fitted with the paddle attachment, beat all the ingredients until the mixture holds together when pinched. Using your hands, make free-form macaroons using 1½ tablespoons dough for each.
Arrange the macaroons 2 inches apart on dehydrator trays lined with nonstick dehydrator sheets. Dehydrate at 118°F, flipping halfway through, until dried on the exterior but still moist on the inside, about 12 hours. The macaroons can be stored in an airtight container for up to 2 weeks.
Tip Instead of dehydrating, you can bake the macaroons on a parchment-lined baking sheet at 350°F for about 15 minutes, or until lightly golden.