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In a large bowl, stir together coconut, cocoa powder and salt.
Add syrup, oil and vanilla and stir until well combined.
Using your hands (dampened, if you like), shape mixture into 1 1/2-inch balls and transfer to a parchment-paper-lined baking sheet. (Alternatively, use a small ice cream scoop to form macaroons.)
Cover and refrigerate until cold and firm, about 1 hour.
Macaroons will keep in an airtight container in the refrigerator for up to 1 week.