Name: Chocolate-Dipped Vanilla Bean Macaroons
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 13 macaroons
Ingredients: 1 cup (250 mL) raw almonds, ground into a fine meal (Rachel's note: I used 1/3 almond flour because I was out of almonds and it worked just fine); 1½ cups (375 mL) unsweetened shredded coconut; ½ teaspoon plus ⅛ teaspoon fine sea salt; ½ teaspoon (2 mL) ground cinnamon; ½ cup (125 mL) pure maple syrup; ¼ cup (2 ounces/60g) homemade coconut butter (or store-bought), melted; 1 teaspoon (5 mL) pure vanilla extract; 1 vanilla bean (seeds scraped, or ¼ teaspoon (1 mL) pure vanilla bean powder); 3½ ounces (100g) non-dairy dark chocolate; 1 teaspoon 5 mL virgin coconut oil