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Coconut Vanilla Macaroons (Gluten-Free, Nut-Free)

Coconut Vanilla Macaroons (Gluten-Free, Nut-Free)

Cost $10, save $15

Source: Recommended by CookPal

  • 21 Min
  • 36 Servings
  • $10

INGREDIENTS

  • Dry Ingredients

    • 🥥 5 ½ cups unsweetened shredded coconut
    • ⅔ cup gluten-free all-purpose flour
    • 🧂 ½ teaspoon sea salt

  • Liquid Ingredients

    • 🥛 20 fluid ounces coconut milk
    • ½ cup honey, or more to taste
    • 2 teaspoons vanilla extract

  • Optional Toppings

    • 🍫 1 cup vegan dark chocolate chips

STEPS

1

Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.

2

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.

3

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.

4

Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.

5

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.

NUTRIENTS

Per 1 serving

🔥

182

Calories

  • 2
    Protein
  • 13
    Carbs
  • 16
    Fats

💡 Use a cookie scoop for evenly shaped macaroons.Adjust the sweetness by adding more honey or reducing it.Chill the mixture for 10-15 minutes in the refrigerator before baking for firmer cookies.Store the macaroons in an airtight container at room temperature for up to a week.