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Preheat oven: Preheat oven to 300°F / 150 C.
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Stir together the shredded coconut, almond flour, maple syrup, coconut oil, cocoa powder, vanilla, chili, and sea salt in a medium-sized bowl.
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Use a small ice cream scoop or cookie scoop to scoop batter onto a lined cookie sheet.
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Bake for 20 minutes. Remove from oven and let cool — they will firm up as they cool. Should you see any imperfections, you can bring them into the perfect shape while still hot. Once baked wait about 15 minutes or so before serving or dipping in chocolate.
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If adding the chocolate drizzle, add chips to a microwave safe bowl and heat for about 30 seconds and stir. If your chips aren’t melted yet, heat for another 10 seconds or so. If the chocolate seems too thick after melting them, add a teaspoon of melted coconut oil to thin it out.
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Drizzle chocolate: Drizzle chocolate glaze over each macaroon.
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Place macaroons in the fridge/freezer for 5-10 minutes to allow the chocolate drizzle to harden. Store leftover macaroons at room temperature or in the fridge for later.