1 cup of organic sugar
1/2 cup of unsweetened almond milk
2 tbsp of agave syrup
2 tsp organic vanilla
1 tsp salt
3 cups shredded unsweetened coconut
3/4 cup organic flour
Preheat oven to 350 and line a cookie sheet with parchment paper. Mix first 5 ingredients in a bowl. Then add coconut and mix well. Lastly, mix in flour and then use an ice cream scoop to transfer onto baking sheet. Bake for 10-15 minutes depending on the size of your ice cream scoop but watch closely because they can burn quickly.
When they're almost done, take about 1/4 cup of vegan chocolate chips and 1/2 tbsp of coconut oil and melt over double boiler or in microwave. Transfer to a piping bag (or ziplock with the corner cut) and drizzle over macaroon.
Let cool for 15 minutes and enjoy!