1 dl coconut flakes, finely shredded
1/2 dl almond flour
2 tablespoons agave syrup
3 tablespoons melted coconut oil
1/2 teaspoon vanilla aroma
1/8 teaspoon sea salt
3-4 tablespoons melted dark chocolate + coconut oil
Preheat oven: Preheat oven to 300 ° F.
Stir together coconut, almond flour, maple syrup, coconut oil, vanilla and sea salt in a medium bowl. Use a rounded tablespoon and shape the dough into balls.
Bake for 20-22 minutes. Remove from the oven and allow to cool. They solidify when they cool, so wait about 15 minutes before serving or dipping in chocolate.
Melt the chocolate. If the chocolate seems too thick after melting, you can add a teaspoon of melted coconut oil to thin it out. Dip each macaroon into the melted chocolate and / or drizzle chocolate over. Set in the fridge for a while before serving.