Macaroons

Directions

1. 1
   Preheat oven to 350F.
2. 2
   Spread 2 1/2 cups coconut and walnuts on separate baking sheets.
3. 3
   Bake coconut until lightly toasted, stirring occasionally 5 to 7 minutes.
4. 4
   Bake walnuts until lightly toasted, 8 to 10 minutes.
5. 5
   Set toasted coconut and walnuts aside; keep separate.
6. 6
   Place remaining 3/4 cup raw coconut in shallow bowl; set aside.
7. 7
   Lightly brush two baking sheets with oil or line with parchment paper; set aside.
8. 8
   Put oats in a food processor and pulse on/off 6 times.
9. 9
   Transfer oats to large bowl and add toasted coconut and salt.
10. 10
    In food processor, process walnuts to a paste.
11. 11
    Add oil, barley malt, maple syrup and vanilla and process until blended and smooth.
12. 12
    Add wet ingredients to dry and mix well.
13. 13
    Scoop dough with 1/8 cup dry measure and roll into balls, then roll each ball in raw coconut.
14. 14
    Place cookies on prepared baking sheets, spacing 2 inches apart.
15. 15
    Bake until bottoms are lightly browned, about 15 minutes.
16. 16
    (Dont overcook; macaroons should be moist and chewy.)
17. 17
    Transfer cookies to wire racks to cool.