Raw Candy Corn Macaroons

Raw Candy Corn Macaroons
Makes 12

Macaroons:
3/4 cup raw coconut flour* do not use store bought!
a pinch of sea salt
1/4 cup raw coconut nectar or maple syrup
2 cups finely shredded unsweetened coconut

1 medium carrot, shredded
1 cup shredded coconut

1/2 tsp turmeric

Place coconut flour and sea salt in the food processor and process until well combined. Add the agave nectar and process until the mixture holds together. Add coconut and pulse until the mixture holds together. Divide the mixture in half, and put half back in to the food processor.  Add the carrot to it and pulse until well combined.  Add the cup coconut and pulse until well combined.  Place in a bowl. Remove 1/3 of the remaining plain mixture and place it in it's own bowl (this will be the white tip of the corn.  To the remaining 2/3 in the other bowl, knead in the turmeric until uniform yellow in color.  Form each mixture into 12 balls, then squish one of each of them together and shape them into a piece of candy corn (channel your inner child and pretend they are play dough) 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.

*to make coconut flour, simply take finely shredded, dried raw unsweetened coconut, place it in a high speed blender or food processor and buzz until flour (but not too long or you will have butter, about 30 seconds or less).