Dark Chocolate Sea Salt Cannaflour Macaroons (Gluten-Free, Dairy-Free, Soy-Free, Vegan-Friendly)

Preheat the Oven: Preheat your oven to 325°F (165°C) and line a baking sheet with parchment paper.

Mix the Dough: In a medium bowl, combine shredded coconut, cannaflour, maple syrup, melted coconut oil, vanilla, and sea salt. Stir until the mixture sticks together and is moist but not overly wet.

Shape the Macaroons: Using a cookie scoop or your hands, form 1.5-inch balls and place them on the baking sheet. Press slightly to flatten the bottoms.

Bake: Bake for 18–20 minutes, or until the edges are golden brown. Let them cool completely.

Add Chocolate & Sea Salt: Melt the dark chocolate chips (use a double boiler or microwave in 20-second bursts). Drizzle over cooled macaroons and sprinkle with flaky sea salt if using. Let the chocolate set before serving.