Name: Coconut Vanilla Macaroons (Gluten-Free, Nut-Free)
Prep time: 15 min
Cook time: 15 min
Yield: 36
Ingredients: Unsweetened shredded coconut - 5 ½ cups; Gluten-free all-purpose flour - ⅔ cup; Sea salt - ½ teaspoon; Coconut milk - 20 fluid ounces; Honey, or more to taste - ½ cup; Vanilla extract - 2 teaspoons; Vegan dark chocolate chips - 1 cup

Coconut Vanilla Macaroons (Gluten-Free, Nut-Free)

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Coconut Vanilla Macaroons (Gluten-Free, Nut-Free)

1. Unsweetened shredded coconut - 5 ½ cups

2. Gluten-free all-purpose flour - ⅔ cup

3. Sea salt - ½ teaspoon

4. Coconut milk - 20 fluid ounces

5. Honey, or more to taste - ½ cup

6. Vanilla extract - 2 teaspoons

7. Vegan dark chocolate chips - 1 cup

How to cook deliciously - Coconut Vanilla Macaroons (Gluten-Free, Nut-Free)

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

2. Stage

Combine coconut, flour, and sea salt in a large bowl. Add coconut milk, honey, and vanilla extract; stir until thoroughly combined. Drop tablespoonfuls of mixture onto prepared baking sheets.

3. Stage

Bake in the preheated oven until golden on the bottom and tops are just beginning to brown, about 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 20 minutes.

4. Stage

Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.

5. Stage

Dip tops or bottoms of macaroons in melted chocolate, letting any excess drip back into the bowl. Place on waxed paper until set, about 10 minutes.