Summer is finally here at long last (well, the Vancouver version of it, featuring a rare sunrise and temperatures kissing the recommended room-level).
To celebrate, miss T and I are making raw coconut macaroons, and our busy schedule hasn't allowed us to go for an official summer picnic yet, but this will have to come in good time too. Not just because I'm crushed that I can't find any Hail Merry macaroons anywhere (and they don't ship to Canada); but also because there are too many vegans/gluten-free guests at my tea party (this fad has become a staple fashion item among Vancouverites - it's so stylish to be picky about food, not that this would scare me...).

So here it is for you - a very rough recipe, because honestly, you need to trust your fingertips to figure the right consistency of these heavenly unbaked treats.

Ingredients:
1/4 cup virgin coconut oil
1/2 cup maple syrup
2 cups dried, unsweetened coconut
1 cup almond meal (blanched, ground almonds)
1 tsp Haitian vanilla extract
1/4 tsp fleur de sel or sea salt of your choice

If you live in Vancouver, begin by melting your coconut oil (if you live somewhere where there's real summer, coconut should not be solid at the end of June...). Add maple and vanilla and stir, gradually mixing in the almond meal, salt and coconut. When you can no longer stir with a spoon, start kneading with your bare hands. Form into neat little balls - either the size of chocolate truffles, or small macaroons.
You may eat them as they are, or refrigerate for a more firm texture (refrigerating is especially a good idea if you live in a warm climate, with real summer, you get the idea...).