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| Coconut Vanilla Macaroons (Gluten-Free, Nut-Free) |
"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 :
- 5 1/2 cups unsweetened shredded coconut
- 2/3 cup gluten-free all-purpose flour
- 1/2 teaspoon sea salt
- 20 fluid ounces coconut milk
- 1/2 cup honey, or more to taste
- 2 teaspoons vanilla extract
- 1 cup vegan dark chocolate chips
Instructions :
| Prep : 15M | Cook : 36M | Ready in : 1H6M |
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- 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.
Notes :
- Melt chocolate chips in a double boiler instead of the microwave if preferred.
- Reynolds® parchment can be used for easier cleanup/removal from the pan.
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