These egg-free macaroons are held together with a flour blend. A perfect cookie for all coconut lovers! You wouldn't know they are so allergy-friendly!
Ingredients
- ½ cups unsweetened shredded coconut: 5 piece
- gluten-free all-purpose flour: 0.66667 cup
- sea salt: 0.5 tsp
- fluid ounces coconut milk: 20 piece
- honey: 0.5 cup (to taste)
- vanilla extract: 2 tsp
- vegan dark chocolate chips: 1 cup
Metric Conversion
Stages of cooking
-
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
-
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.
-
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.
-
Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
-
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.
