Place almonds and coconut flakes in the bowl of a food processor. Process for 2 minutes, or until mixture becomes a fine crumble.

Add in maple syrup, coconut oil and salt and process for another 30 seconds, or until mixture forms a ball.

Using a 1 ½ - 2 T.-sized cookie dough scoop, fill with the macaroon mixture and pack firmly. Place scoop flat side down onto a cookie sheet and press in the scoop to make the indention. (See video) Remove mixture from scoop and dip into coconut sugar.

Repeat with remaining macaroon mixture and refrigerate for at least 30 minutes before serving. Enjoy!