Vegan No-Bake Toasted Coconut Macaroons With Chocolate Drizzle.

• 1 1/2 cups large flake unsweetened coconut
• 1/3 cup melted coconut oil
• 5 medium medjool dates, pitted
• 2 tablespoons raw hemp seeds
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon finely ground sea salt
• 2 tablespoons dairy-free dark chocolate chips
• 1/2 teaspoon coconut oil

1. Heat a frying pan over medium heat..rnAdd coconut, stirring frequently, until lightly browned.rnThis will only take a minute or two.rnKeep an eye on the coconut and do not stop stirring, as it can easily burn.rnRemove from heat when lightly browned and allow to cool.
2. Add dates and 1/3 of the toasted coconut to bowl of a food processor and pulse rnuntil dates have broken down, about 30 seconds. rnAdd the remainder of the toasted coconut, melted coconut oil, vanilla and sea salt.rnProcess for about 1 minute until mixture looks like coarse crumbs.rnTransfer mixture to mixing bowl, add hemp seeds and stir well to incorporate.
3. Using a tablespoon measuring spoon, scoop up enough mixture to fill the spoon.rnPress to pack tightly.rnPop cookies out of spoon and onto a parchment-covered cookie sheet.
4. Melt chocolate chips and extra coconut oil in microwave or over a double boiler.rnUsing the tines of a fork, drizzle chocolate over each cookie.
5. Chill finished cookies in the freezer for at least an hour.

unsweetened coconut, coconut oil, dates, hemp seeds, vanilla, salt, chocolate chips, coconut oil

Taken from food52.com/recipes/27374-vegan-no-bake-toasted-coconut-macaroons-with-chocolate-drizzle (may not work)