Preheat oven to 325 degrees. Line cookie sheet with parchment paper.
In a large mixing bowl, add all ingredients, using a large spoon and mix until well combined and mixture can easily be molded. Mold mixture into 16 to 18 chocolate drop shapes, about 1 heaping tablespoon each. Place on the prepared cookie sheet, leaving about 1" between each macaroon. Bake 8 minutes, rotate sheet and bake 8 additional minutes. Allow to cool at room temperature. Store in an airtight container for up to 2 days. Do not refrigerate.
The fat in this recipe comes primarily from coconut.