These macaroons are almost like truffles. They are so easy to make and store that you'll want to have them ready all holiday season.
In your food processor grind the cashews and coconut butter until smooth
Place a medium sized sauce pan on medium heat on the stove
Add your cashew-coconut mixture, honey and vanilla to pot and stir well
Once your mix has been heating for a couple minutes add the cocoa powder and stir well until all the cocoa powder chunks have dissolved
Add the sea salt and stir well
Remove your saucepan from the heat
Turn your oven on to 300F
Add the shredded coconut to your pot and stir until ingredients are combined
Let the ingredients in your pot cool for 5-10 minutes (it is easier to form the balls if the mixture is cool)
Line a cookie sheet with parchment paper
Create 1 inch balls with your dough and place on lined cookie sheet (** HINT: these are very crumbly so wet your hands every couple of balls and they will stick better. Use the palm of your hands and press firmly to make the balls)
Cook the macaroons for 10-11 minutes (you don't want to overcook these or the bottoms will burn and turn dry)
I actually like these better when they are cold. The fudgy centre just tastes better that way somehow.