No-bake Chocolate Lemon Macaroons

Instructions

1. Prepare the fresh lemon zest and set aside.
2. Place the cashews in a food processor. Process until they are a fine meal. Add the cashew meal to a mixing bowl.
3. Add the coconut, lemon zest and salt to the food processor. Process to mix these ingredients.
4. Continue to process the ingredients and slowly add the agave. Process until the mixture begins to stick together and forms a ball. You may need to stop and scrape down the sides a few times while processing.
5. Stir the coconut mixture in with the cashew meal. The mixture should be wet enough to form a ball. If it is not, add a bit more agave. If the mixture is too wet, add a bit more coconut.
6. With a small ice cream scoop or just with your hands, form the mixture into balls and place on a tray lined with wax paper.
7. Place the chocolate chips in a microwave safe container. Heat in the microwave for 30 second intervals until the chocolate is liquidy when stirred.
8. Drizzle the chocolate over each lemon macaroon.
9. Place the macaroons in the refrigerator to chill. Once they are completely chilled they are ready to serve.