INGREDIENTS

3/4 cup maple syrup

1/4 cup full fat canned coconut milk

1 tablespoon coconut oil

2 teaspoons vanilla

¼ teaspoon sea salt

3 cups unsweetened flaked coconut

½ cup almond flour

INSTRUCTIONS

1. Preheat the oven to 350° F and line a baking sheet with parchment paper.
2. In a small saucepan over medium heat, combine maple syrup, coconut milk and coconut oil. Bring mixture to a boil and stir frequently for 10 minutes or until mixture has thickened and reduced. Remove from heat and stir in vanilla and sea salt.
3. Add coconut, almond flour and all but 1/4 cup of the caramel to the bowl of a food processor (reserve the 1/4 cup caramel for an optional glazed topping). Pulse until the mix holds together enough to be squeezed into a ball.
4. Use your hands to form tight balls out of cookie mixture (about the size of 1 tablespoon) and place onto prepared baking sheet. Bake for 20-25 minutes or until tops of macaroons begin to turn golden. Remove and let cool.
5. If desired, drizzle with remaining caramel sauce.