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1
Preheat oven to 300u00b0F. Line a baking sheet with a silicone baking mat or parchment paper.
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2
In a food processor, process 2 2/3 cups of full fat shredded coconut for about 5-8 minutes, until a thick, smooth coconut butter forms, scraping down the sides of the bowl as needed (this will yield about 1 cup of coconut butter).
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3
Combine the coconut butter and the remaining ingredients (everything on the above list down to and including the salt) in a bowl. Stir until well-combined.
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4
Using a mini ice cream scoop or a small spoon, scoop the dough onto the prepared baking sheet (no need to leave much room in between as they do not spread out). Bake for about 20-25 minutes, or until the bottoms of the macaroons are lightly browned. The macaroons will be very soft at this point.
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5
Allow the macaroons to sit at room temperature on the baking sheet for about 30 minutes, or until they firm up and cool down.
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6
While the macaroons cool, melt the chopped chocolate either in the microwave using 30 second intervals or over a double boiler.
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7
You can either dip the cooled macaroons into the chocolate, covering the flat bottoms, (then dip the chocolate-covered macaroons in the chopped sliced almonds, if using), or you can drizzle the melted chocolate over the top of the cooled macaroons. Place chocolate-covered macaroons on a parchment or waxed paper-lined plate and place in the fridge until the chocolate has hardened.
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8
Nutritional Information Per Macaroon (if using grain-sweetened chocolate chips):
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9
104.3 calories, 6.4 grams fat, 4.6 grams saturated fat, 1.6 grams fiber, 6.2 grams sugar, 1.3 grams protein
