2 cups unsweetened shredded coconut
1/4 cup coconut oil, melted
1/2 cup almond meal (or almonds put through a food processor)
1/3 cup pure maple syrup
1/2 teaspoon sea salt
1 teaspoon vanilla extract
2 teaspoons water
2 ounces dark chocolate (optional)
Mix all ingredients in a bowl, except the water and chocolate. Once mixed, add the water to the bowl and mix. If you think the dough isn’t sticky enough to stick together, add a teaspoon of water at a time until it is sticky. (If using dates, these are sticky and will help the dough stick together too.)
Using your hands, form the coconut dough into balls. Store in a container in the refrigerator.
If using chocolate, melt the chocolate and dip the bottom half of each coconut macaroon into the melted chocolate and then place on parchment paper to dry.
I’ve also made it by replacing the maple syrup with grinded dates and adding more coconut flakes. The dates help sweeten it and bulk up the recipe, which makes more macaroons! Your choice.
For more details and photos, click here.