Once you try these you won't be sorry.
2 cups shredded unsweetened organic coconut
1/2 cup coconut milk (full-fat from a can or freshly homemade), lukewarm
2 teaspoons coconut oil, soft but not liquid
1/4 cup cornstarch
1/4 teaspoon salt
1/2 teaspoon pure stevia extract or truvia powder
1 teaspoon vanilla extract
2 tablespoons coconut sugar or palm sugar
Preheat oven at 375°F and line a metal baking sheet with parchment paper. Mix all of the ingredients together. Gently scoop 1 tablespoon of the coconut mix and carefully drop on the prepared baking sheet. Use a small cookie scoop or a tablespoon if necessary.
Bake on the middle rack for 20 minutes, or until the edges and bottom are slightly brown. Bump up your oven to its highest temperature and bake for 3 minutes or until the coconut macaroons are golden brown. Cool completely on a cooling rack and serve.