# Needed Ingredients:
→ Dry Ingredients
01 - 2 1/2 cups unsweetened shredded coconut
02 - 1/2 cup almond flour
03 - Pinch of salt
→ Wet Ingredients
04 - 3/4 cup canned coconut milk, full fat and well stirred
05 - 1/2 cup maple syrup
06 - 1 teaspoon vanilla extract
→ Topping
07 - 3.5 ounces vegan dark chocolate, chopped
# Steps:
01 - Preheat oven to 350°F and line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine shredded coconut, almond flour, and salt. Mix thoroughly until evenly distributed.
03 - In a separate bowl, whisk together coconut milk, maple syrup, and vanilla extract until the mixture achieves a smooth consistency.
04 - Pour the wet mixture into the dry ingredients and stir until fully incorporated and the mixture begins to hold together.
05 - Using a small cookie scoop or hands, form heaping tablespoon-sized portions and place onto the prepared baking sheet with slight spacing between each.
06 - Gently press each mound to ensure it maintains its shape during baking.
07 - Bake for 18 to 20 minutes until the tops and edges achieve a golden brown color.
08 - Remove from oven and allow macaroons to cool entirely on the baking sheet before handling.
09 - Melt vegan dark chocolate in a heatproof bowl over simmering water using a double boiler method, or in the microwave using 20-second intervals with stirring between bursts.
10 - Drizzle melted chocolate over the cooled macaroons using a spoon or piping bag in decorative patterns.
11 - Allow chocolate coating to solidify completely before serving.
