# What You'll Need:
→ Dry Ingredients
01 - 2 1/2 cups unsweetened shredded coconut
02 - 1/2 cup almond flour
03 - Pinch of salt
→ Wet Ingredients
04 - 3/4 cup canned coconut milk, full fat and well stirred
05 - 1/2 cup maple syrup
06 - 1 teaspoon vanilla extract
→ Topping
07 - 3.5 ounces vegan dark chocolate, chopped
# How To Make It:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a large mixing bowl, combine shredded coconut, almond flour, and salt. Mix thoroughly until evenly distributed.
03 - In a separate bowl, whisk together coconut milk, maple syrup, and vanilla extract until the mixture becomes smooth.
04 - Pour wet ingredients into the dry mixture and stir until fully combined. The mixture should begin to stick together.
05 - Using a cookie scoop or tablespoon, form heaping mounds of the mixture and place them on the prepared baking sheet, spacing them slightly apart.
06 - Gently press down each macaroon to ensure it holds its shape during baking.
07 - Bake for 18 to 20 minutes until the tops and edges achieve a golden brown color.
08 - Allow macaroons to cool completely on the baking sheet before handling or decorating.
09 - Melt vegan dark chocolate in a heatproof bowl over simmering water using a double boiler method, or microwave in 20-second intervals while stirring between each burst until smooth.
10 - Drizzle melted chocolate over cooled macaroons using a spoon or piping bag in your preferred pattern.
11 - Allow the chocolate coating to set completely before serving.
