Blonde Coconut Macaroons

Heat the oven to 350°F and line a baking sheet. Warm the coconut butter until runny. 2. Stir the coconut butter, maple syrup, vanilla, almond extract and salt together, then mix in the shredded coconut until even. 3. Pack tablespoon scoops tightly and drop them onto the sheet, pressing any loose bits back into shape. 4. Bake 12 to 15 minutes, until the bottoms are golden. They will still be soft, so cool completely on the pan. 5. If you like, drizzle with or dip in melted dark chocolate and let it set. Keep at room temperature a few days, or chilled up to 2 weeks.