Dark Chocolate & Rose Macaroons (vegan & GF)

INGREDIENTS:
2 cups shredded coconut
1/3 cup pure maple syrup
2 Tbsp almond meal
1/8 tsp salt
2/3 cup coconut milk
3 tsp freeze dried rose (or berry) powder
2-3 ounces good dark chocolate
1/3 cup raspberries

MAKE:
1. Preheat oven to 350F. Line a tray with baking paper and set aside.
2. Add all ingredients except chocolate to a heavy based saucepan.
Oven low heat, cook until thickened (about 4 mins), stirring throughout.
3. Use a cookie scoop to portion mixture into little mounds onto the prepared tray.
Bake for 15 mins, then remove and allow to cool completely.
4. Melt chocolate in a heat proof bowl over a pot of just simmering water.
Use a fork to dip each macaron into the chocolate, immersing just the base, then set on the tray.

** Best eaten the day they’re made, how everything, they will keep for 3-4 days if kept in an airtight container in the fridge.