Preheat oven to 350°F.

Combine all ingredients into a food processor. Run for approximately 1 minute or until the mixture has formed into a ball.

Using a tablespoon, small ice cream scoop or your hands, scoop out some of the mixture to form each macaroon. They should be about the size of half of a golf ball, with a flat bottom. Place onto a baking sheet lined with parchment paper. Macaroons should be dome-shaped so DO NOT flatten the top.

Bake for approximately 15 minutes or until golden brown.

Let cool for at least 5 minutes and enjoy!

Variations:

1. Chocoate Macaroons - Replace the 1/4 cup of maple syrup with 1/3 cup maple syrup and add 2 Tbsp. of RAW CACAO POWDER. Unsweetened cocoa powder may also be used.

2. “Chocolate chip” Macaroons - After step #2, remove the food processor blade. Add approximately 2-3 Tbsp. of CACAO NIBS and mix well. Continue with step #3.