Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
In a large mixing bowl, combine the shredded coconut, cocoa powder, and sea salt. Mix well to ensure the cocoa powder is evenly distributed.
In a separate bowl, whisk together the maple syrup, egg whites, melted coconut oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and mix until everything is thoroughly combined. The mixture should be slightly sticky.
Using a spoon or a small cookie scoop, form the mixture into mounds and place them onto the prepared baking sheet. Aim for about 1-1.5 inch sized macaroons.
Bake for 20-25 minutes, or until the macaroons are golden brown around the edges and set. The tops should be slightly firm to the touch.
Remove from the oven and let the macaroons cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once cooled, store the macaroons in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
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For a richer chocolate flavor, add 1-2 tablespoons of melted dark chocolate (paleo-friendly) to the wet ingredients.
If the mixture seems too dry, add a teaspoon of melted coconut oil at a time until it reaches the desired consistency.
You can sprinkle some extra shredded coconut or chocolate chips on top of the macaroons before baking for added decoration.
• Dessert (Paleo, Gluten-Free)
• Approximately 150-180 calories
• 20-25 minutes (Easy)
• 30-35 minutes
• 5-7
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