Raw Apple Cinnamon Macaroons

I lace up my running shoes, and as I head out the front door, a cool blast of air hits my entire body. Despite wearing tights instead of running shorts, I am quite chilly as I run down the street half asleep in the 37 degree air.  Why did I leave my warm bed?  Oh yeah, because I love running.  My mood quickly changes a couple miles later when I feel as if I am flying down the leaf filled pathway, the dried leaves crunching beneath my feet.  I am warm and now simply enjoying the wonderful feeling that comes from running outdoors in the fall.  The scents of the leaves that have fallen from the trees and the aroma of someone burning wood in their fireplace.  The painted trees, in hues of orange, yellow and red, my favorite colors.  I can't help but be happy to be alive, and I enjoy every remaining minute of my run. 

The scents and flavors of Autumn are some of the most beautiful in my mind.  The scents of running outdoors, and the scents created in the warm kitchen.  One of my favorites?  Cinnamon.  Combine it with apples, and it is one of the most heavenly aromas.  So, in the spirit of Autumn, I decided that I needed to make Raw Apple Cinnamon Macaroons.  I have to admit, It has been a while since I have enjoyed a coconut macaroon, but one with apples and cinnamon included sounded amazing! 

So there was no question, they needed to happen, and when they did they were wonderful!  My kitchen was filled with the scent of sweet cinnamon and apples escaping from my dehydrator, and I couldn't wait to enjoy one!  Although I had to wait 12 hours to bite into one, it was well worth the wait!

Raw Apple Cinnamon Macaroons
Makes a dozen

3/4 cup dried apples
4 medjool dates, pitted
2/3 cup almond flour
a pinch of sea salt
1/2 tsp cinnamon
1 cup finely shredded unsweetened coconut
1 Tbsp maple syrup

Place dried apples, dates, almond flour, sea salt, and cinnamon in the food processor and process until finely chopped and well combined.  Place the mixture in a bowl, and knead in the coconut and maple syrup.  Form the mixture into 12 balls, and place on a dehydrator sheet.  Dehydrate for about 12 hours, or until they are dried, but not so much so that they are not a little chewy in the middle.