INGREDIENTS:

• 1 cup unsweetened finely shredded coconut.
• 1/2 cup almond flour.
• 1/4 cup maple syrup.
• 3 tablespoons melted coconut oil.
• 1/2 tsp vanilla.
• 1/8 tsp sea salt
• As many sprinkles as your heart desires.
• 3-4 tbsp chocolate for melting.

INSTRUCTIONS:

• Preheat oven to 300 F.
• Stir together coconut, almond flour, maple syrup, coconut oil, vanilla, sea salt and sprinkles in a medium bowl.
• Scoop or roll into balls and place on a cookie sheet lined with parchment paper.
• Bake for 20-22 min.
• Let cool for 15 min. They will firm up as they cool.
• Add chocolate to a microwave safe bowl and microwave for 30 seconds and stir.
• If it’s too thick you can add a little melted coconut oil.
• Dip each macaroon into the melted chocolate and then drizzle the remainder on top. Then top with sprinkles.
• Put them in the freezer for 5-10 minutes or until chocolate is hard.
• Store in the fridge!