1. Use a food processor fitted with the "S" blade to mix all ingredients together. You should have a thick "dough" that's easy to shape, not too sticky, and definitely not too "wet." You can add more almond milk to make it more pliable, and you can also add more coconut to make it drier.
2. Use a tablespoon to shape the mixture into macaroons. Arrange them on a Teflex-lined dehydrator sheet. Dehydrate 8 hours, or overnight.
Stored in the fridge, macaroons will keep for about a week.