The flour combination that holds these egg-free macaroons together. For all coconut lovers, this biscuit is ideal! That they are so allergy-friendly might surprise you!
| Prep Time: | 15 mins |
| Cook Time: | 21 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 6 mins |
| Servings: | 36 |
| Yield: | 3 dozen |
Ingredients
- 5 ½ cups unsweetened shredded coconut
- ⅔ cup gluten-free all-purpose flour
- ½ teaspoon sea salt
- 20 fluid ounces coconut milk
- ½ cup honey, or more to taste
- 2 teaspoons vanilla extract
- 1 cup vegan dark chocolate chips
Instructions
- 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.
- Melt chocolate chips in a double boiler instead of the microwave if preferred.