Macaroon Recipe

Chocolate Macaroons
3 cups unsweetened dried coconut flakes
1 cup coconut flour (or substitute almond flour)
1/2 cup raw chocolate powder (if you don't want them to be chocolate macaroons, use an additional 1/2 cup coconut or almond flour instead)
1/2 cup maple syrup or raw honey
1/4 cup organic coconut oil or coconut butter
1 tsp. organic vanilla extract
pinch of Himalayan or sea salt

Directions:

Using a stand mixer with a paddle attachment, combine all ingredients until well mixed. Taste the "batter". If it is not sweet enough for you, add a little more sweetener until it tastes just right. Place spoonfuls of desired size on a cookie sheet and bake at 325 degrees F for about 10 minutes. Be careful they don't burn. Alternatively, you can cook these at a low temperature (like 200 degrees F) for longer (an hour or two), or you can dehydrate these at 115 degrees F for 12-24 hours if you want them to be truly "raw macaroons". Store in an air-tight container; if they are dehydrated, store them in the refrigerator or freezer.