Chocolate Macaroons
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  1. 1 heaping cup unsweetened shredded coconut
  2. ¼ cup coconut oil
  3. 5 TBSP coconut powder or raw cacao
  4. 2 TBSP real maple syrup
  5. ½ tsp vanilla extract
  1. Add coconut to food processor and pulse several times to further break up the coconut.
  2. Add remaining ingredients and process until mixed completely, scraping down the sides, if necessary.
  3. Working quickly (since coconut oil melts rapidly in your hands), roll the mixture into small balls and place on a plate lined with parchment paper.
  4. Refrigerate immediately to allow macaroons to set. Then cover and store in refrigerator or freezer.