Directions

1. Place ¾ cup shredded coconut, coconut butter and basil in a food processor and puree until well combined.
2. Add lemon juice, zest, sweetener, salt and vanilla and blend until pureed.
3. Add 2 cup more of shredded coconut and pulse until the mixture holds together, like a cookie dough.
4. Form balls using a Tablespoon sized melon baller or spoon chill macaroons on a parchment lined plate or cookie sheet in the freezer.