¼teaspooncourse saltfor sprinkling on each macaroon; optional
US Customary - Metric
Instructions
Spread the shredded coconut across a baking sheet. Bake at 300 °F for about 8 minutes, or until the coconut is lightly browned.
Prepare a large surface or baking sheet with parchment paper or a non-stick baking mat. You'll use this for the macaroons to set on.
Cool the shredded coconut and set it aside.
Over simmering water in a saucepan, set a bowl and add the cocoa butter to slowly and completely melt.
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.