• If your desiccated coconut is not finely shredded, place it in a food processor and process it a few times. This ensures that the macaroon batter sticks together and holds its shape.
• In a nonstick large saucepan, add maple syrup and coconut milk.
• Warm over medium heat, bring to a light boil, reduce the heat, and simmer for 1 minute without stirring.
• Remove from heat and stir in flax meal first, then add almond flour, finely shredded unsweetened coconut, salt, and almond extract. Stir until it forms a sticky, moist batter.
• Use a small cookie dough scoop to scoop out some coconut mixture, and press firmly in the scoop so it packs the mixture nicely together.
• Release the cookies on the prepared baking sheet covered with parchment paper.
• Bake at 325°F (160°C) until slightly golden brown on the sides - about 20 to 22 minutes.
• Cool down, untouched, for 1 hour before dipping the macaron feet into melted dark chocolate.

Chocolate shell - optional

• In a small microwave-safe bowl, add chocolate and coconut oil. Microwave until melted - about 1 minute.
• Dip each macaroon into the melted chocolate and place upside down on a wire rack.
• Pop the wire rack in the freezer or fridge to set the chocolate shell quickly.