1 Cup Shredded Coconut
1/4 Cup Coconut Oil
5 Tbsp. Cocoa Powder
2 Tablespoons Maple Syrup
1/2 tsp. Vanilla
pinch of salt
*I used unsweetened coconut and wanted them a little sweeter so I add 2 Tablespoons of sucanat.
Add coconut to your food processor, cover, and pulse several times to
further break up the coconut.
Add the remaining ingredients, cover, and run the processor again to mix
completely. Scrape down the sides if necessary.
Working quickly coconut oil melts very rapidly in your hands!, roll the
mixture into small balls and place in a dish lined with parchment paper.
Better yet, use a small scoop to measure equally sized
portions, depositing them directly onto a container that will fit in fridge.
Refrigerate immediately, allowing the macaroons to set up, then cover and
store in your fridge or freezer.
Makes 10-15 macaroons, depending on size.