Coconut Cacao Macaroons
makes about 24 macaroons
These macaroons are juicy and full of flavor. Cacao paired with coconut is simply irresistible.
2 cups (480 ml) shredded coconut
¼ teaspoon salt
13 ½ tablespoons (100 g) cacao
6 tablespoons (80 g) coconut oil, melted
7 tablespoons (100 ml) coconut milk
7 tablespoons (100 ml) maple syrup
2 teaspoons almond extract or 6 drops almond essence
a handful or so of shredded coconut for garnishing
Preheat oven to 350° F (175° C)
In one bowl combine shredded coconut, cacao and salt.
In another bowl mix coconut oil, coconut milk, maple syrup and almond extract. Add this mixture to the shredded coconut mixture and stir well until mixture is evenly moistened.
Take one tablespoon of the mixture and form a cone. Spread some shredded coconut on a plate and roll the cone in the coconut pieces.
Place all coconut covered cones on a parchment paper covered cookie sheet and bake for 7 minutes.