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

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.