Coconut Vanilla Macaroons Recipe Recipes Net

Ingredients

5½cupsunsweetened shredded coconut

⅔cupgluten-free all-purpose flour

½tspsea salt

20ozcoconut milk

½cuphoneyor more to taste

2tspvanilla extract

1cupdark chocolate chipsvegan

Preheat the oven to 350 degrees F (175 degrees C).

Line 2 baking sheets with parchment paper.

Combine the shredded coconut, flour, and sea salt in a large bowl.

Add the coconut milk, honey, and vanilla extract, then stir until thoroughly combined.

Drop tablespoonfuls of mixture onto the prepared baking sheets.

Bake in the preheated oven for 20 minutes, until golden on the bottom and tops are just beginning to brown.

Cool on the baking sheets for 5 minutes.

Transfer to a wire rack to cool completely for 20 minutes.

Melt the chocolate chips for 1 to 3 minutes in a microwave-safe glass in 15-second intervals, stirring after each melt.

Dip the tops or bottoms of the macaroons in melted chocolate, letting any excess drip back into the bowl.

Place the macaroons on a waxed paper for 10 minutes, until set.

Serve, and enjoy!