Chocolate Coconut Macaroons

Makes about 20 macaroons

For all ingredients, please consider using those that are grown organically.
   
2 cups unsweetened reduced fat shredded coconut
2/3 cup raw cacao powder
6 medjool dates, pitted or 1/4 cup maple syrup if you do not have dates
3 tablespoons unrefined coconut oil
1 1/2 teaspoons vanilla extract
1/4 teaspoon sea salt
   

Measure all of the ingredients into the bowl of a food processor fitted with a metal blade. Process for about a minute until all of the ingredients are thoroughly mixed and moistened.

Remove the blade and use a 1 1/2 inch ice cream scoop or your hands to form the macaroons making sure to compact them to prevent the cookies from being too crumbly. Lay them out on a parchment lined tray as you make them. They will firm up after an hour or so.

Store the macaroons at room temperature in an airtight container.