Begin by blending the 2 2/3 cups of shredded unsweetened coconut in a food processor or blender, until you have a creamy coconut butter. (This takes a couple minutes in a blender, and up to 10 minutes in a food processor.) Be sure to scrape the sides a couple times, so that you have an even consistency. *If using store-bought coconut butter, move on to the next step.
Add in the rest of the ingredients and mix well with a spatula. The batter should be sticky and uniform.
Drop the batter by small rounded spoonfuls onto your dehydrator sheets. If you're using the "oven method," drop them onto a pan lined with a Silpat, or parchment paper.
Oven method: Preheat your oven to 300F, and bake macaroons for 22-26 minutes, watching closely so that they don't burn. Macaroons will be crisp on the outside, soft and buttery on the inside, and very tender. Remove from the oven and allow to rest for an additional 25 minutes, so that they firm up. Place the macaroons in the fridge or freezer to "set" further, or serve immediately! (I personally like them best served at room temperature.)
Dehydrator Method: Dehydrate your macaroons at 145 degrees for the first hour, then reduce to 118 degrees (if you care to keep them raw) for up to 12 hours, periodically checking for crispness. They are ready when they are firm and crispy on the outside, but still tender on the inside. (If you're impatient, dehydrate at 155F for 2-3 hours.)
Store macaroons in an air-tight container for up to 5 days. For a longer shelf-life, store them in the freezer--> they'll last a LONG time in there!
Drizzle some melted dark chocolate on top to make these extra-decadent!