Toasted Coconut Caramel Macaroons

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Spread out the shredded coconut on the parchment-lined baking sheet. Place in the oven for about five minutes to lightly toast. Watch closely to avoid burning. Remove the toasted shredded coconut to a bowl to cool.

Add pitted dates and ½ c of the toasted coconut to a food processor and process to combine until a ball forms. Add the coconut oil, coconut butter, vanilla and sea salt. Continue to process until well mixed and a ball forms again.Transfer the mixture to a bowl. Place in the freezer for five minutes.

Remove mixture and begin rolling into ball shapes using a heaping teaspoon measure (which gets you 16) or a tablespoon measure (which gets you 10-12).
Roll in the remaining ½ c of toasted shredded coconut. You can also leave some unrolled for contrast and variation.

Store in the refrigerator in a covered container for 7-10 days. Enjoy!  (Recipe #834)