3 c. shredded unsweetened coconut
1/4 tsp. vanilla extract
2 tbsp. maple syrup
1/2 tbsp. melted coconut oil
1/2 c. dairy-free dark chocolate (chopped)
Preheat oven to 350 degrees F (176 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 and vanilla and mix again until just incorporated.
Using a 1.5 Tbsp scoop OR a 1 Tablespoon, 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 macaroons for a 1.5 Tablespoon scoop and 15-20 for a 1 Tablespoon scoop (amounts as original recipe is written // adjust if altering batch size).
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 macaroons 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.
Once set, peel away from parchment and transfer to a serving platter. Will keep covered at room temp for several days or in the freezer for several weeks (though best when fresh).