¼cupsugar free maple syrup or keto approved agave nectar
Preheat oven to 360 degrees.
Set all the ingredients in a food processor and pulse until combined.
Line a baking sheet with baking paper.
Using your hands, form 12-14 balls and set them on the baking sheet, pressing on the top for a macaroon shape.
Bake the macaroons for 15 minutes or until they turn a little brown on top. When hot they may brake so let them cool before transferring them.
For the chocolate glazé, whisk the melted coconut oil with the cacao powder and the maple syrup until combined. Then using a spoon or a small jar spread it on the top of the macaroons. Let it cool for 20 minutes. The macaroons are ready to eat.
You can keep them in the fridge for up to 3 weeks.