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)