INGREDIENTS

7 ounces shredded, dried coconut

1/4 cup unsweetened cocoa powder

1/4 teaspoon fine sea salt

1/2 cup coconut nectar 

2 tablespoons virgin coconut oil, melted

2 teaspoons vanilla extract

DIRECTIONS

1. Preheat the oven to 325. Line a baking sheet with parchment paper

2. In a food processor or high-speed blender, pulse the coconut until it’s the consistency of coarse sand. Transfer to a large mixing bowl and stir in the cocoa powder and salt. Add the coconut nectar, oil, and vanilla and stir until combined.

3. Press the dough into a tablespoon measuring spoon and drop onto the baking sheet, Bake until crisp on the outside and soft in the middle, 20 minutes.

4. Allow the macaroons to cool completely before transferring to a container.