Chocolate Coconut Macaroons | Raw

Prep Time

5 minutes


1 1/2 cups unsweetened shredded coconut {get the thin shredded variety}
1/4 cup raw coconut oil
4 tablespoons raw cacao powder
2 tablespoons maple syrup
1/2 teaspoon pure vanilla extract {no alcohol}
Pinch of sea salt


Combine all the ingredients into a food processor. Pulse several times to mix well. Sometimes it is helpful to scrape down the sides and insure that everything is getting incorporated. 

I use a small ice cream scoop to  first scoop and then form a little ball. Place balls on a cookie sheet lined with parchment paper. You can also take a spoon to measure and roll balls with your hands. 

Place in the refrigerator or freezer to set up. Store macaroons in an airtight glass container.