- 1 ½ cups unsweetened coconut (or Coconut Crisps)
- ¼ cup Coconut oil
- 2 tablespoons pure maple syrup
01Line a baking sheet with parchment paper and set aside.
02Put coconut, coconut oil and maple syrup in a blender or food processor, and blend until you get a wet sticky mixture. The mixture should not be smooth; there should be small pieces of coconut visible.
03Using a 1 tablespoon scoop, place firmly packed coconut balls onto the parchment lined tray. Freeze the balls for 15-20 minutes. While the balls are freezing, make the chocolate dip.
04In a double boiler melt chocolate with a teaspoon of coconut oil. Stir regularly to make sure everything the mixture is smooth.
05Dip the frozen macaroons into the melted chocolate or decorate with the chocolate as you wish. Place on parchment paper until set.
Source: adapted from beamingbaker.com.