Process 2¾ cups of shredded coconut in your food processor until it is completely smooth and creamy. Stop often to scrape down the sides.
Mix coconut butter, agave, vanilla vodka and salt in a large bowl.
Add 2 cups of finely shredded coconut and mix well.
Scoop small tablespoons of mix onto a dehydrator tray/sheet.
Dehydrate at 107ºC for 24-36 hours, until the macaroons are dry on the outside (or there's none left :), whichever comes first)