Ingredients

Macaroons:

-14 oz Shredded coconut 

-small can Sweetened condensed milk ( I used fat free) (for Paleo substitution, use 6 oz of coconut milk)

-1/2-3/4 Cup Nikki’s Macadamia Nut Cookie coconut butter 

-1 jar of Maraschino cherries, without steams, or 1 dozen fresh cherries

-Parchment paper (optional)

Chocolate topping (optional):

-1/3 Cup Semi sweet or dark melting chocolate

-1/4 Cup Nikki’s Chocolate Hazelnut Brownie coconut butter

Directions

Preheat oven to 350°

Combine shredded coconut, Nikki’s Macadamia Nut Cookie coconut butter, and sweetened condensed milk in medium size bowl and stir. Mix well until all ingredients are thoroughly combined. 

Line baking sheet with parchment paper. Use a tablespoon to measure equal sized cookies. This is a “messy” cookie so don’t worry about forming the perfect cookie. However, keep them all relatively the same size for even baking throughout. Place on baking sheet and top with cherries. Leave some cookies plain to drizzle with melted chocolate (optional). Or, if you are feeling really adventurous, try both together!  Baked for 8-10 minutes until coconut is lightly toasted.

Chocolate Topping (optional):

To make chocolate topping, combine chocolate morsels and Nikki’s Chocolate Hazelnut Brownie coconut butter in small bowl. Microwave for 30 seconds or until melted. Drizzle with chocolate immediately after baking.

Let cool before serving and Enjoy!