- 3 cups (265 g) shredded unsweetened coconut
- 1/4 tsp vanilla extract
- 2 Tbsp maple syrup
- 1 Tbsp Rusty’s Almond Butter with Cacao Coconut
- 1/2 Tbsp melted coconut oil
- 1/2 cup (~75 g) dairy free dark chocolate, chopped
- Preheat oven to 170 C and lightly grease a baking sheet (or line with parchment paper though the bottoms won’t get as browned).
- Add coconut to a food processor or high speed blender and blend, scraping down sides as needed, until not quite coconut butter. You want the texture to feel like a dough if you squeeze it between your fingers. If you went too far, add more coconut and it should firm back up.
- Add maple syrup, Rusty’s Almond Butter, and vanilla and mix again until just incorporated.
- Using an ice cream scooper (like this) , scoop out enough coconut to fit inside the scoop and pack firmly with your hands to get an even shape, then use your finger or the loosening device to slide it out into the shape of a half circle. Gently lay on baking sheet and continue until all coconut is used – about 10-20 macaroons depending on size of scooper.
- Brush the tops lightly with melted coconut oil and sprinkle with leftover crumbs on top. Bake for 8-10 minutes, or until the edges/bottoms are golden brown. Set aside.
- While macaroons are cooling, melt chocolate over a double boiler or in the microwave in 30 second increments.
- Once cooled, pick up macaroons and dip in the chocolate, allowing it to come up over the edges slightly. Be gentle as the macarons can be fragile. Wipe away excess with a spoon.
- Place macaroons on a parchment-lined plate and repeat until all bites are coated. Let set before eating.
View this post on Instagram