LEMON SWIRL COOKIES

1 cup raw cashews
1/3 to ½ cup lemon juice
3 cups raw shredded coconut
½ cup honey or agave [the agave option is my addition]
Blend the cashews and lemon juice in blender until creamy.
Add 1 cup shredded coconut and sweetener to the blender and
continue blending until well mixed. Remove contents from
blender and place into a bowl. Add remaining 2 cups shredded
coconut and stir until well mixed. Spoon onto solid dehydrator
sheet and flatten to round cookie shapes. Dehydrate at 105 degrees
for 3 hours, then remove from solid sheet, turn cookies over and
place on mesh dehydrator sheet. Dehydrate for an additional 2-3
hours, until dried to desired consistency.
- from page 145 of Original Fast Foods book by Jim and Colleen Simmons
[This book has several other yummy-sounding raw recipes along with their
collection of vegan recipes.]