Gluten Free, Raw, Vegan Chocolate Macaroons

• 1 {heaping} Cup Shredded Coconut {I used sweetened coconut}
• 1/4 Cup Coconut Oil
• 5 Tbsp. Cocoa Powder {use the good stuff! you'll thank yourself later.}
• 1/8 Cup {that's two Tbsp.} Maple Syrup {again--the real stuff! no Mrs. Butterworth's...}
• 1/2 tsp. Vanilla

1. Add coconut to your food processor, cover, and pulse several times to further break up the coconut.
2. Add the remaining ingredients, cover, and run the processor again to mix completely. Scrape down the sides if necessary.
3. Working quickly {coconut oil melts very rapidly in your hands!}, roll the mixture into small balls and place in a dish lined with parchment paper. Better yet, use a small scoop {like this} to measure equally sized portions, depositing them directly on the dish.
4. Refrigerate immediately, allowing the macaroons to set up, then cover and store in your fridge or freezer.
5. Makes 10-15 macaroons, depending on size.

coconut i, coconut oil, cocoa, maple syrup, vanilla

Taken from www.epicurious.com/recipes/member/views/gluten-free-raw-vegan-chocolate-macaroons-52401441 (may not work)