1 cup flaked coconut
1/2 cup sliced almonds
1/4 cup chopped macadamia nuts
1/2 tsp sea salt (or to taste)
1/4 cup raw honey
1/4 cup coconut oil (warm enough to easily stir)
1/2 tsp vanilla extract
1 tbs raw cacao powder
In a mixing bowl, combine the coconut, almonds, macadamia nuts, and salt. Stir to combine.
In a separate, smaller bowl, whisk together the vanilla, honey and coconut oil .
Pour the liquid mixture over the coconut mix and stir well. Once the dough becomes stiff and sticky, add the cacao powder.
Transfer half of the mixture to a food processor. Pulse several times to break up the larger pieces. Puree for 20-30 seconds until the mixture becomes somewhat smooth and paste like; do not over-process it. This helps the cookies clump together.
Add the processed mix back in with the other half and stir well.
Form into 2" balls; pack each cookie together tightly. Remember, you want the balls to stay together and not crumble when trying to eat them. Place on a plate or small sheet pan. Press down slightly on the cookies so the bottom is flattened.
Place them in the fridge for 1-2 hours before serving; this helps the macaroons set and become macaroons.