Add shredded coconut and mix once more to combine. Then add cacao powder and coconut oil (optional), and mix/pulse once more to combine (see photos).
Add sweetener to taste. I found 4 Tbsp (amount as original recipe is written // adjust if altering batch size) to be about right for me.
Flip back over and set on baking sheet. Top with a sprinkle of sea salt or a few coconut flakes (optional), then place back in freezer to set.
*Raw recipes are those with ingredients not heated above 104 degrees F (40 C). To keep this recipe raw, follow the instructions as written. However, if you're not concerned about keeping it raw, feel free to use cocoa powder instead of cacao powder, or melt the cocoa butter over the stovetop on low instead of in a water bath.
*If you don’t have cocoa butter, you can either substitute all coconut oil, or use this recipe for the coating instead: 1 cup (120 g) finely chopped vegan chocolate + 1 Tbsp (15 ml) coconut oil, melted (amounts as original recipe is written // adjust if altering batch size).
*Recipe inspired by the Double Chocolate Raw Macaroons at ZIMT.
*Nutrition information is a rough estimate for 1 of 11 macroons calculated using all of the chocolate shell and 4 Tbsp agave nectar.