ingredients: 1/3 cup coconut butter 5 tbsp maple syrup 1 tsp vanilla 1/8 tsp salt 2 cups finely shredded coconut, unsweetened

Preheat oven to 350f. line 2 large cookie sheets with parchment paper. Melt coconut butter over low heat in a medium pot. keep stirring until most lumps and bumps are gone. Stir in maple syrup and vanilla until well blended. Add coconut and salt and mix well until coated evenly. Spoon onto cookie sheets, shaping lightly into snowballs. Bake for 15-20 minutes, until edges are just toasted golden-brown. Macaroons set up when they are cool, so have patience! Allow to cool for 30 minutes or so.

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