NO- BAKE MOCHA MACAROONS
Line a cookie sheet with wax paper, parchment paper or a nonstick pan and set aside.
In a large, microwave-safe bowl, or using a double boiler, melt together the chocolate and coconut oil. Stir until smooth and well-combined.
Stir in the vanilla and salt.
In a separate bowl mix together the shredded coconut & Lean Java Bean until evenly mixed.
Fold in the coconut and Lean Java Bean mixture until well combined.
Scoop 2-3 Tablespoon portions on to the prepared baking pan and transfer to the refrigerator to cool and solidify, about 1-2 hours.
Store leftovers in an airtight container at room temperature for up to 5 days, or in the freezer for up to 3 months.
* To make a Keto Version use Keto Chocolate chips, like Lily's Brand
Yield: 9 cookies.