Chocolate Topped Coconut Macaroons by Raia's Recipes

 

Chocolate Topped Coconut Macaroons by Raia's Recipes

{Chocolate Topped Coconut Macaroons}
Gluten, Egg, Dairy & Sugar Free

2 1/4 c. coconut
1 c. water
1/4 c. honey
1/4 t. salt
1 T. tapioca flour
1 T. rice flour
1 t. vanilla (I like to make my own)
1/4 c. dairy-free chocolate

Preheat the oven to 350 and grease a cookie sheet or line it with parchment paper. Combine 1/4 cup of coconut and water in blender and blend on high until frothy (about 3-4 minutes). Pour into a heavy saucepan and add honey and salt. Whisk over medium heat until well combined. Add flours and stir until completely combined. Bring to a full boil and simmer for about two minutes, or until thickened. Remove from heat and stir in vanilla and  remaining coconut. Drop mixture by heaping teaspoonfuls onto the prepared baking sheet. Bake for about 14 minutes, or until golden brown on the edges. Cool on cookie sheet for a few minutes, then transfer to cooling rack. When cookies are cool, dip tops in melted chocolate. Store in covered container.