1 cup of shredded, unsweetened coconut
1 tbsp. flour
1 tbsp. cocoa powder
1 tsp. instant coffee
1/2 cup milk
3 tbsp. agave syrup or maple syrup
1 tsp. sugar or Stevia
1/2 tsp. vanilla
melted chocolate chips
1. Preheat oven to 360 degrees Fahrenheit. Mix together all the ingredients other than chocolate chips in a microwave safe bowl. Put in the microwave for 2 minutes, take out to stir and heat for another minute. Or heat on the stove top until it is thick enough to scoop.
2. Use an ice cream or tablespoon scoop and place scoops on a cookie sheet. Bake for 15 minutes in the oven.
3. Take out of the oven and let cool. Once they are cool, melt chocolate chips in a bowl in the microwave. You can dip the macaroons in the chocolate, or drizzle on top. Refrigerate for 10 minutes so the chocolate sets.