Coconut Vanilla Macaroons (Gluten-Free, Nut-Free) You Have To Try

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

"These egg-loose macaroons are held together with a flour blend. A perfect cookie for all coconut fans! You would not realize they're so hypersensitive reaction-friendly!"

Ingredients :

5 half of cups unsweetened shredded coconut
2/three cup gluten-free all-reason flour
1/2 teaspoon sea salt
20 fluid oz. Coconut milk
1/2 cup honey, or extra to taste
2 teaspoons vanilla extract
1 cup vegan darkish chocolate chips

Instructions :

Prep : 15M	Cook : 36M	Ready in : 1H6M

Preheat oven to 350 tiers F (a hundred seventy five tiers C). Line 2 baking sheets with parchment paper.
Combine coconut, flour, and sea salt in a huge bowl. Add coconut milk, honey, and vanilla extract; stir until thoroughly blended. Drop tablespoonfuls of mixture onto organized baking sheets.
Bake in the preheated oven till golden on the bottom and tops are simply beginning to brown, about 20 minutes. Cool at the baking sheets for 5 mins before shifting to a cord rack to chill absolutely, approximately 20 mins.
Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-2nd periods, stirring after each melting, 1 to a few minutes.
Dip tops or bottoms of macaroons in melted chocolate, letting any excess drip back into the bowl. Place on waxed paper till set, approximately 10 minutes.

Notes :

Melt chocolate chips in a double boiler in preference to the microwave if favored.
Reynolds® parchment can be used for less difficult cleanup/elimination from the pan.

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