Makes 12-14 (DF, GF)                    

So the most difficult part of these bad boys is the shaping before cooking. I use a large measuring spoon or tablespoon, the kind that comes as part of a set and scoop each out by pressing with my finger. You can also use your hands just to shape them into round balls. Chocolate decoration at the end is optional especially if you are sugar conscious, if not, pile it on!

Ingredients

120g desiccated coconut

50g ground almonds

2 tablespoons of maple syrup

50g coconut oil melted

1 tsp vanilla extract

Pinch of sea salt

60g of dark chocolate which is optional

Instructions

Heat your oven to 140 degrees. In a large bowl mix the dry ingredients together and in aseparate bowl mix the wet ingredients, coconut oil and add the wet mixture to the dry and mix together well.

Using whatever method suits you best, mould small amount of the mix into round balls or dome shapes- you should get about 12-14 macaroons.

Place on a lined baking tray and place in the oven for 25 minutes.

Remove from the oven and allow cool down a bit for 10 minutes before gently placing on wire rack to cool completely.

Once completely cooled you can decorate with a drizzle of melted chocolate!

These small yet extremely satisfying mouthfuls of yumminess will last for 2 weeks once stores in the fridge in an airtight container.