6NuNaturals Stevia packets(other brands may vary in sweetness)
Preheat your oven to 300 degrees.
If preparing your own coconut butter, start by blending the 2 2/3 cups of shredded coconut in a blender, or food processor, until creamy. (It's okay if the texture is still a little grainy-- you won't notice in the macaroons!)
Combine the coconut butter with the rest of the ingredients, and mix until very well combined. The batter should be moist and uniform.
Drop batter by rounded tablespoons onto a lined baking sheet, then bake for about 20 minutes at 300F, turning the pan half-way through the cooking time. The finished macaroons should lightly golden.
Let the baked macaroons rest on the baking sheet for 10 minutes before removing them to cool completely-- they may be fragile to the touch at first! But, the finished product should be firm... crispy on the outside, and tender on the inside.
If you don't eat the whole batch immediately, these macaroons are best stored in the freezer for a long shelf-life--> they thaw quickly when you need something sweet!
*Note: If you don't want to make your own coconut butter, you can simply skip this step, and use 1 cup of Artisana coconut butter, instead.