Ingredients

• Ingredients Scale 1x2x3x 3 cups unsweetened coconut flakes, finely shredded (see notes) 1 cup canned coconut milk or cream, full or low-fat 1/3 cup pure maple syrup 1/3 cup slivered almonds (chopped is ok too), optional 1/3 cup oat flour, coconut flour, all-purpose, or gluten-free flour blend* 2 teaspoons vanilla extract pinch of mineral salt 7 oz. vegan dark chocolate bar or chocolate chips

Preparation

• Instructions Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or a silpat. Mix: In a medium size mixing bowl, combine the coconut, coconut milk, syrup, almonds, flour, vanilla and salt, mix well. Scoop: Using a 2 or 3 tablespoon measuring spoon, scoop out rounded tablespoons, making sure to pack it well**. This last part is very important, or your macaroons may tend to fall apart. Place packed mounds on cookie sheet, about 1 inch apart. Bake: Place cookie sheet in the oven and bake for 20 – 30 minutes (ovens vary and it depends on how big the mounds are), until golden, rotating sheet half through baking. Let cool completely. Chocolate: Warm the chocolate on the stove over low heat, stirring frequently until melted. Alternately, you can melt the chocolate in the microwave, stopping to give a good stir every 30 seconds. Dip the bottoms of the macaroons into the melted chocolate. Place the cookies back on the lined baking sheet. Drizzle remaining chocolate on top using a spoon or pastry piping bag. Refrigerate for 7 – 10 minutes, or until set. Makes about 24 two tablespoon cookies, 18 three tablespoon cookies, or 12 four tablespoon coconut macaroons. Store: Keep macaroons covered or in an airtight container, will last for up to 4 – 5 days on the counter. To keep fresher longer, store in an airtight container in the refrigerator.