No-Bake Gluten Free Cocoa Macaroons
(line a cookie sheet with parchment paper)
3/4 cup RAW honey (do not use commercially processed honey)
1/4 cup coconut oil (unrefined only)
1 tablespoon pure vanilla extract
4 cups finely shredded coconut (unsweetened)
2/3 cup dark cocoa powder (unsweetened)
Combine the raw honey and coconut oil in a saucepan and melt over LOW heat while stirring continuously. Turn off heat and stir in the remaining ingredients until evenly blended and well combined. Scoop the dough using a large melon baller or cookie scoop, and arrange evenly onto your parchment lined cookie sheet. Transfer into the freezer for about 45 minutes to firm up. Store in an airtight container for up to 1 week.