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

These coconut vanilla macaroons held together with gluten-free flour instead of eggs are an allergy-friendly sweet finish to a meal.

• Preparation Time: 15 mins
• Cooking Time: 21 mins
• Total Time: 36 mins
• Calories: 182 Calories

Ingredients

• 2 teaspoons vanilla extract
• 20 fluid ounces coconut milk
• 1 cup vegan dark chocolate chips
• 0.5 cup honey, or more to taste
• 0.5 teaspoon sea salt
• 5.5 cups unsweetened shredded coconut
• 0.66666668653488 cup gluten-free all-purpose flour

Recipe Instructions

Step 1

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

Step 2

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

Step 3

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.

Step 4

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.

Step 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.