Preheat oven to 350 degrees. In a food processor, add the coconut and process until the flakes begin to soften and come together. Scrape down the sides as needed. Once a semi-dough like consistency is reached, add in the vanilla, maple syrup, sea salt, and pulse until well-combined. Next, slowly add in the rough chopped beet pieces and process until the mixture becomes the desired shade of pink. (The beet flavor is not detectable and is used simply to create color.)

To make the macaroons: use a cookie scooper (about 1 1/2 inches) and pack the mixture tightly into the scooper. Place the domes onto a baking sheet lined with parchment paper. Next, lightly brush the top and bottom of each macaroon with the melted coconut oil. Bake in the oven for 10 minutes or until golden around the edges. Remove from the oven and let cool for 10 minutes. Place in the freezer for an additional 10 minutes. While the macaroons are chilling, melt the chocolate with a drop of coconut oil. Mix well.

Remove the chilled macaroons and dip the bottom of each treat into the melted chocolate, cleaning the edges off with a spoon. Once the bottoms are coated, place the macaroons back on the cold baking tray and use a fork to drizzle additional chocolate on top. Let the chocolate harden for a few minutes and enjoy immediately or store in the refrigerator for up to 3 days.