Ingredients:

1/2 cup Mighty Fast coconut oil

1/2 cup pure maple syrup

1/2 cup cacao or cocoa powder

3 cups sweetened shredded coconut

4 egg whites

1 teaspoon almond extract

1 teaspoon vanilla extract

3/4 cup sugar (preferably raw organic cane or coconut)

1/4 cup flour or almond meal

Preparation:

After infusing coconut oil in The Mighty Fast Herbal Infuser, set aside 1/2 cup to cool. Preheat oven to 325 degrees Fahrenheit. In a medium sized bowl mix together warmed coconut oil, maple syrup and cacoa or cocoa powder to form chocolate sauce. Set aside. In another medium sized bowl pour coconut shreds, sugar and flour and mix well. In a small bowl combine egg whites and extracts. Mix egg batter in with coconut batter and blend well. Using a tablespoon, scoop out about a tablespoon of batter and place onto a lightly greased non stick cookie sheet. Keep macaroons about 3 inches apart and continue filling up cookie sheet until all batter is used up. Bake in oven for 20 minutes, edges will be golden brown. Remove from oven and allow to cool for 5 minutes. Using a spatula, gently remove macaroons and finish cooling on cooling rack. Place a sheet of waxe paper on a large cutting board or on a clean baking sheet. When macaroons are cooled, gently pick on up and dip bottom into chocolate sauce making sure entire bottom and some of the sides of macaroon are covered. Place down onto waxed paper. When all macaroons are dipped into the chocolate place in refrigerator to allow chocolate to harden. When chocolate is hardened gently peel macaroon off of waxed paper and serve.