Coconut Vanilla Macaroons (Gluten-Free, Nut-Free) – a delicious recipe with coconut, flour, salt, fluid ounces coconut milk, honey, vanilla. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
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.
708
kcal
Calories
28
g
Fat
91
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 5 1/2 cups unsweetened shredded coconut, 2/3 cup gluten-free all-purpose flour, 1/2 teaspoon sea salt, 20 fluid ounces coconut milk, and more.
Yes, Coconut Vanilla Macaroons (Gluten-Free, Nut-Free) falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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