GLUTEN FREE MACAROONS

With only a few simple ingredients, these Gluten Free Macaroons are easy to make and bake up in just 16 minutes. Besides being Gluten Free, these babies also happen to be Vegan, Keto Friendly and Egg and Dairy Free.

Prep Time 15

Cook Time 16

Total Time 31

Servings Macaroons

Ingredients

2 cups Unsweetened Shredded Coconut medium shred
1 cup Coconut Milk
4 tbsp Sweetener (I used erythritol)
1 tbsp Coconut Flour
1 tbsp Vanilla Extract
¼ tsp Salt
4 tbsp Cocoa Powder* optional (for chocolate version)

Instructions

Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside until ready to use.
In a saucepan over medium heat, add the coconut milk, sweetener, and salt.
Whisk to combine.
Whisk in the coconut flour until smooth.
If making the chocolate version, add in the cocoa powder now and whisk to combine. Bring the mixture to a boil and simmer for a few minutes until it thickens. Please note that the chocolate version will thicken slightly more than the plain version and neither will be completely thiiiiick as can be. Just use your judgement and work with it.
Remove the pan from the heat.
Stir in the coconut flakes and vanilla extract.
Using a tablespoon, cookie scoop or ice cream scoop, drop the batter into individual mounds onto the parchment lined baking sheet.
Bake for 16 minutes or until the tops and sides are golden and toasted. Cool for at least 10 minutes on the sheet pan then carefully transfer to a wire rack to finish cooling completely before eating/handling.

Notes

To make the whole batch chocolate: Use 4 tablespoons of cocoa powder. To split the batch and only make half chocolate: Use 2 tablespoons and only add it to half the batch.

Nutrition