Caramel Coconut Cookies

Adapted from “Living Cuisine” by Renee Underkoffler.
These are amazing, and so addictive! I usually double the recipe so they will last more than a few days.

Ingredients
3 cups dried shredded coconut
1 cup dates, soaked and pitted
3 tablespoons almond butter
2 tablespoons honey or maple syrup
2 tablespoons olive oil or coconut butter
1 tablespoon vanilla extract (or half a vanilla bean)
2 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon cardamon
1 pinch sea salt
Preparation
Combine dates, almond butter, honey/maple syrup, coconut butter/olive oil, vanilla, cinnamon, nutmeg, cardamon and sea salt in a food processor, until smooth. Then add the coconut and process until combined. Take approx. 1-2 Tbsp of dough and press it onto a teflex sheet with the bottom of a wet drinking glass. Dehydrate for approx. 12 hours on each side, until the outsides are crunchy, and the insides are still moist.