Makes 24 to 36 Macaroons

3 cups shredded coconut

1/3 cup coconut oil

1 ½ cups of raw cacao or carob powder

1 cup maple syrup

1 tablespoon of vanilla extract

½ teaspoon of Himalayan or Sea salt

In a large bowl, combine all the ingredients and stir well to combine.

Using a big tablespoon or your hands. It is a good idea to refrigerate the mixture if you use your hands. Spoon round balls onto dehydrator screens. Dehydrate at 115 degrees F for 12-24 hours, or until crisp on the outside and nice and chewy on the inside.

If you don't have a dehydrator you can put them in the oven at the same temperature.

To make vanilla macaroons, add the same amount of almond flower instead of the cocao.

Keep them in an airtight container - although they wont last long!.