about 3/4 cup dried shredded coconut
about 1/2 cup almond milk
2 tablespoons coconut oil, melted
1 tablespoon agave nectar
In a small bowl combine the shredded coconut and the almond milk, let this mixture set for about10 minutes to let the coconut absorb the almond milk(this process will make the coconut much more moist silky and delicious when in the candy) once the time has passed, check and see if all of the milk has been absorbed, by pressing on some of the mixture. If some liquid squirts out, take a towel, fold it in half and place the coconut almond milk mixture into the towel, wrap it up and squeeze out as much of the liquid as you can. Place the squeezed coconut into a small bowl and add the coconut oil and agave nectar, stir together. Then form this coconut into truffle sized balls, or bars if you want. Place these on a plate and let firm up in the freezer.
(i call it a vest because it's not a complete "coat" of chocolate, it's a "vest" no sleeves)
about 4 tablespoons coconut oil
2 tablespoons cacao powder
1 tablespoons agave nectar
1/2 teaspoon sunflower lecithin(optional)
14 teaspoon lemon or tangerine zest(optional)
In a double boiler melt the coconut oil, then take off heat, and stir in the rest of the ingredients, stir until combined.
Take the macaroons out of the freezer and pour the chocolate over them, sprinkle with lemon or tangerine zest(optional), set back in the freezer to let the chocolate coating harden.
Have a wonderful Friday!