Coconut & Raspberry Macaroons

INGREDIENTS:

• 1/2 cup shredded coconut
• 1 Tbsp melted coconut oil
• 1 Tbsp maple syrup
• 1/2 Tsp Pink Pitaya powder (for colour)
• 40g Seed and Bean Coconut & Raspberry Dark Chocolate

METHOD:

• Mix the shredded coconut, melted coconut, maple syrup and Pink Pitaya powder.
• Roll the mixture into balls and freeze for about 40 minutes.
• Melt the Seed and Bean Coconut and Raspberry chocolate.
• Once firm, remove the macaroons from the freezer and dip the bottoms  into the melted chocolate, drizzling the remaining chocolate on top of the macaroons.
• Decorate with freeze-dried raspberries.