Prep your sheet: Line a baking sheet or large plate with parchment paper or a silicone mat. This prevents sticking and makes cleanup easy.

Warm the base: In a small saucepan over low heat, add 1/3 cup coconut oil and 1/2 cup maple syrup. Warm just until the coconut oil melts and the mixture looks glossy. Don’t boil.

Stir in flavor: Remove from heat. Whisk in 1/2 cup natural nut or seed butter, 1/2 cup unsweetened cocoa powder, 1 teaspoon vanilla, and a generous pinch (1/4 teaspoon) of fine sea salt. Whisk until smooth and shiny.

Fold in coconut: Add 3 cups unsweetened shredded coconut to the pot. Stir well until every bit of coconut is coated and the mixture holds together when pressed.

Adjust texture if needed: If the mixture feels dry or crumbly, add 1 to 2 tablespoons more nut butter or a splash of warm water. If too wet, stir in more coconut a tablespoon at a time.

Optional mix-ins: Fold in 1/4 cup mini dark chocolate chips, chopped nuts, or 1 tablespoon chia seeds. Keep mix-ins modest so the macaroons hold their shape.

Shape: Use a small cookie scoop or tablespoon to portion 18–22 mounds. Press each scoop firmly so it compacts, then drop onto the lined sheet. You can gently flatten the tops for a classic macaroon shape.

Chill: Transfer the sheet to the fridge for 30–45 minutes, or the freezer for 15–20 minutes, until firm.

Serve: Enjoy straight from the fridge for the best texture—chewy, fudgy, and clean to handle.