Instructions
In a large bowl, combine shredded coconut (unsweetened) and raw cacao nibs (or cocoa powder).
In a small bowl, stir coconut oil and agave nectar (or maple syrup) together until the oil fully melts and blends in.
Stir the wet ingredients into the coconut mixture, using your hands if needed to combine fully. If it’s too dry to hold together, add water one teaspoon at a time.
Pack the mixture tightly into balls using a tablespoon measure or a melon baller.
Dehydrate at 105°F for about 12 hours on a parchment-lined sheet, spacing the pieces apart — or bake with the oven light on for about 24 hours. They should be dry to the touch with a little moisture left for chew.
Once the macaroons are completely cool, melt dark chocolate in a small glass bowl in the microwave at 50% power, stirring every 30 seconds until smooth. Dip the bottom of each macaroon in the chocolate and set on a fresh sheet of parchment to dry.