½ cup copha or coconut butter
2 teaspoons vanilla extract
3 tablespoons honey or agave
2 cups desiccated coconut
Place first 3 ingredients into large saucepan and melt on low heat. Turn off heat, stir in coconut and spread mixture onto large plate. Cool slightly in fridge. Place small amounts of mixture into a metal tablespoon (preferably a measuring spoon which is deep), press mixture down very firmly with fingers and then gently slide macaroon off spoon onto a flat tray. (Mixture will crumble and break if not cooled enough but be careful not to leave in fridge too long). Refrigerate prepared macaroons until firm and store in fridge or freezer. Makes approximately 26.
"Do not be afraid...the battle is not yours, but God's." 2 Chronicles 20:15
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