Delightful Coconut Vanilla Macaroons: Gluten-Free and Nut-Free Option

Ingredients

• 5 and a half cups of unsweetened shredded coconut
• Two-thirds cup of gluten-free all-purpose flour
• Half a teaspoon of sea salt
• 20 fluid ounces of coconut milk
• Half a cup of honey, with the option to add more for desired sweetness
• Two teaspoons of vanilla extract
• One cup of vegan dark chocolate chips

Step 1

Begin by preheating the oven to 350 degrees F (175 degrees C) and preparing 2 baking sheets with parchment paper for later use. In a spacious bowl, mix together coconut, flour, and a pinch of sea salt. Next, pour in the coconut milk, honey, and a splash of vanilla extract, stirring until the ingredients are fully blended. Proceed by spooning out dollops of the mixture onto the lined baking sheets.

Step 2

Bake the macaroons in the preheated oven until they acquire a golden hue on the bottom and the tops display a hint of browning, which should take approximately 20 minutes. Allow the freshly baked treats to cool on the baking sheets for 5 minutes before transferring them onto a wire rack to cool completely, which should take around 20 minutes.

Step 3

For the final touch, melt some chocolate chips in a microwave-safe glass or ceramic bowl in short 15-second bursts, giving it a good stir after each interval, until it reaches a smooth consistency, typically within 1 to 3 minutes. Once ready, dip either the tops or bottoms of the macaroons into the melted chocolate, allowing any excess to drip back into the bowl. Place the coated macaroons on waxed paper to set for about 10 minutes before indulging in these delightful treats.