3c shredded coconut

1c egg whites

1/2T vanilla

1t almond extract

1/2c-1c raw coconut nectar

1 oz raw cacao butter

2T raw coconut oil

1/4c raw cacao powder

1t vanilla

pinch sea salt



Preheat Oven to 300F

Line a cookie sheet with parchment paper

In glass bowl, whip egg whites until frothy, just before peak stage. It will help if you add a little cream of tartar. I added a splash of key lime juice, too.

Using spatula, combine with coconut, vanilla, almond extract.

Fold gently. Begin sweetening by adding 1/2c coconut nectar and mix thoroughly.

Taste. If necessary, add another 1/4c coconut nectar. Continue to do so until it reaches your desired sweetness (everyone’s sweet tooth has a different threshold. Mine was 3/4c for the whole batch).

Grab some of the mix and carefully press into ball in your hand. Place gently on parchment paper. I got about 16 macs from 1/2 the batch.

Slide into oven, let cook 15-20 mins or until golden.

Meanwhile, slowly melt cacao butter & coconut oil together over very low heat– not to exceed 108F.

When melted, mix in 1/4c cacao powder, vanilla, and sea salt. Add coconut nectar gradually, tasting after each mix in until you’re happy with it. The less sugar you add, the darker it will be.

Mix until your batch turns gooey & ganache-y. If you don’t know what viscosity ganache is, you might want to make some in advance, just in case!

Remove from heat.

Your macs should be done by now. Remove from oven and allow to cool.

When they are safe to handle, coat with your raw chocolate ganache stuff.

Place on parchment paper, and allow to rest in fridge until set.