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Chocolate Topped Coconut Macaroons
Free from gluten, eggs, dairy, and refined sugar.
Ingredients
- 2 1/4 cup shredded coconut
- 1 cup water
- 1/4 cup honey
- 1/4 teaspoon Himalayan salt
- 1 tablespoon tapioca flour
- 1 tablespoon rice flour
- 1 teaspoon vanilla (I like to make my own)
- 1/4 cup dairy-free chocolate (I like to use my honey-sweetened chocolate chunks)
Instructions
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.
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