These macaroons are easy to make and can be made weeks ahead of time and kept in the refrigerator. The cacao nibs give them depth that balances nicely with the richness of the coconut oil. A great dessert for guests who are dairy-free or gluten-free! Here are step by step instructions: Coconut-Cacao Nib Macaroons Makes 1½ dozen macaroons / 9 servings ½ cup raw almonds 8 large Medjool dates, pitted 1 cup dried shredded coconut (unsweetened), divided 2 tablespoons Dr.... Continue Reading