If you have a sweet tooth, these gluten-free chocolate coconut macaroons are a great treat. They are great for satisfying your dessert cravings because they are crispy on the outside and chewy and coconutty on the inside.
Ingredients: 4 cups shredded coconut. 1 cup sweetened condensed coconut milk. 1 teaspoon vanilla extract. 1/4 teaspoon salt. 1 cup dairy-free chocolate chips.
Instructions: Preheat oven to 350F 175C. Line a baking sheet with parchment paper. In a large bowl, mix together shredded coconut, sweetened condensed coconut milk, vanilla extract, and salt until well combined. Using a cookie scoop or your hands, form the mixture into small mounds and place them onto the prepared baking sheet. Bake for 10-12 minutes or until the edges are golden brown. Allow the macaroons to cool completely on the baking sheet. In a microwave-safe bowl, melt the dairy-free chocolate chips in 30-second intervals, stirring between each interval until smooth. Dip the bottoms of the cooled macaroons into the melted chocolate and place them back on the parchment paper. Drizzle any remaining chocolate over the tops of the macaroons for decoration. Place the baking sheet in the refrigerator for about 10 minutes to allow the chocolate to set. Serve and enjoy!
Prep Time: 15 minutes
Cook Time: 12 minutes
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