Chocolate Macaroons

3 cups dried, unsweetened coconut flakes

1.5 cups cacao powder

1 cup  maple syrup

⅓ cup coconut butter

1 TBS vanilla extract

½ tsp pink salt

In a large bowl, combine all the ingredients and stir well to combine.  You can also use a standing mixer with the paddle attachment.  

Using a small ice cream scoop, your hands, or a big TBS, spoon rounds of the dough onto dehydrator screens or a wax paper covered sheet pan.   Dehydrate at 115 degrees for 12 to 24 hours, or until crisp on the outside and nice and chewy on the inside.  Or heat for an hour on 150 in the oven.  Enjoy!