A sweet and simple coconut vanilla macaroon made with cashew and maple syrup.
Preheat oven to 325F.
Grind your cashews into a powder by blending them in a blender or processing them in a food processor. They should be a fine powder. Alternatively, you can use almond flour.
Add your ground cashews, shredded coconut, maple syrup, vanilla and sea salt to a bowl and mix thoroughly. Batter should be sticky and firm but not too dry.
Form macaroons with hands or with cookie scoop using about 2 tbsp batter for each macaroon. Place side by side on baking sheet.
Bake for 20 minutes. The bottoms should be golden brown and the tops should be a little crispy. The inside should be soft and chewy.
Remove from oven and let cool for 15 minutes before enjoying!
Store in fridge or in container at room temperature for 5-7 days, or freezer for 3+ months.