Pre-heat your oven to 325 degrees and line a baking sheet with parchment paper or a silicone baking mat.

Mix together the coconut, almond meal, sugar, and salt in a bowl until well combined. Stir in the cacao nibs next, making sure they are evenly distributed into the dry mixture. Set this aside for now.

Add the coconut milk, coconut oil, and flaxmeal to a small sauce pan. Set it over low heat to allow the coconut oil to melt. Once it’s melted, remove the pan from the heat and add the vanilla extract. Whisk the wet ingredients together until they are smooth, the pour them over the dry ingredients.

Using a spatula or wooden spoon, mix the wet ingredients into the dry until you have a cohesive macaroon dough that sticks together when pressed. You should easily be able to roll it into a ball. If it seems to dry, add a splash or two of coconut milk. Alternately, if it seems a bit too wet, add a bit more almond meal.

Using a small tablespoon-sized cookie scoop (or a tablespoon measure), scoop out level scoops of the cookie dough and place them on your lined baking sheet. (I make sure they are level by scooping, then scraping excess dough off the scoop onto the rim of my mixing bowl) Continue this process with the remaining dough, leaving at least one inch in between each macaroon. Bake the macaroons for 23 to 25 minutes or until the edges and tops are beginning to turn golden. Cool the macaroons on the pan for at least 15 minutes before transferring them to a cooling rack to cool completely.

This recipe makes 18-20 small macaroons. Store leftovers in an airtight container for up to 3-4 days.