Chocolate Macaroons

Makes about 24 macaroons
Ingredients (using cocoa butter)

2 cups of shredded unsweetened coconut
3/4 cup/60 grams of cocoa butter (cocoa butter chips work well)
1/4 cup of cocoa powder, unsweetened
4 tablespoons of maple syrup
1/3 cup of blanched almonds, finely ground
about 1/4 teaspoon of coarse salt for sprinkling a few grains for each cluster (optional)

Ingredients (using coconut oil)

2 cups of shredded unsweetened coconut
3/4 cup (about 8 ounces) of coconut oil
1/4 cup of cocoa powder, unsweetened
4 tablespoons of maple syrup
1/3 cup of blanched almonds, finely ground
about 1/4 teaspoon of coarse salt for sprinkling a few grains for each cluster (optional

Ingredients (using semi-sweet chocolate)

2 cups of shredded unsweetened coconut
1 cup (about 8 ounces) of semisweet chocolate
1/3 cup of blanched almonds, finely ground
about 1/4 teaspoon of coarse salt for sprinkling a few grains for each cluster  (optional)

Spread the shredded coconut across a baking sheet. Bake at 300 °F/10° C for about 8 minutes, or until the coconut is lightly browned.
Cool the shredded coconut and set it aside.
Over simmering water in a saucepan, set a bowl and add the cocoa butter, oil, or chocolate to slowly and completely melt. If you’re using semi-sweet chocolate, skip to step 6.
Turn the heat off and whisk in the cocoa powder.
Next add the maple syrup and whisk until well blended.
Add the shredded coconut and finely ground blanched almonds to the chocolate mixture and blend with a fork or spoon.
Drop a tablespoon or so of the mixture onto a non-stick surface, using a fork or spoon to tidy them up a bit. If you’re using your fingers, lick them at the end.
Optionally, sprinkle a tiny bit of course salt over the macaroons. About 3 or 4 grains of salt for each macaroon is enough.
Place them in the refrigerator to solidify faster. Store in the fridge, or at room temperature.
Enjoy!

recipe resource here