No-Bake Coconut Macaroon

Inspired by a German classic with a chocolate drizzle and bottom

Directions:

1.  In a medium sauce pan bring 2 cups of water to a boil, add almonds and simmer for 2 minutes, drain and set aside.

2.  Blend the coconut and almonds together in a food processor to a fine crumbly mixture.

3.  Add vanilla extract, coconut oil, salt and maple syrup to the food processor. Continue blending until mixture is smooth.

4.  Scoop and form the batter with a tablespoon, gently roll into a ball using the palms of your hands.

5. Arrange on a small sheet pan or plate with parchment paper and place in the refrigerator to chill for 15 minutes.

6.  Add chocolate to a medium size bowl and microwave in 15 second intervals until melted.  Take macaroons out of the refrigerator, dip and drizzle with chocolate.  

Tip: If you’d like to make these dairy free, omit the chocolate.