Name: Coconut Vanilla Macaroons Recipe
Prep time: 15 min
Cook time: 21 min
Yield: 36
Ingredients: 5½ cups unsweetened shredded coconut; ⅔ cup gluten-free all-purpose flour; ½ tsp sea salt; 20 oz coconut milk; ½ cup honey; 2 tsp vanilla extract; 1 cup dark chocolate chips

How To Make Coconut Vanilla Macaroons

Bake your own batch of vanilla macaroons for your next bake sale! It’s loaded with tasty coconuts and dipped in dark chocolate for the perfect sweet treat.

Preparation: 15 minutes

Cooking: 21 minutes

Cool Time: 35 minutes

Total: 1 hour 11 minutes

Serves:

Ingredients

5½cupsunsweetened shredded coconut
⅔cupgluten-free all-purpose flour
½tspsea salt
20ozcoconut milk
½cuphoneyor more to taste
2tspvanilla extract
1cupdark chocolate chipsvegan

Instructions

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!