Guilt-Free Coconut Vanilla Macaroons
These light and fluffy homemade coconut macaroons are bursting with sweet vanilla flavor! The best part? They're Vegan and gluten-free--the perfect guilt-free cookie!
Ingredients
- 2 Cups unsweetened shredded coconut
- 1 Cup unsweetened almond milk
- 6 tablespoon pure maple syrup or honey
- 1 tablespoon coconut flour
- 1 tablespoon almond flour
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°. Line a baking sheet with parchment paper.
- In a heavy saucepan over medium heat, whisk together the almond milk, and maple syrup (do not boil, just heat).
- Add flours and stir until combined evenly and clump free. Now increase heat and boil this mixture. Boil for approximately 3 minutes (or until thick).
- Remove from heat and stir in vanilla and shredded coconut. Scoop mixture by spoonfuls onto the prepared baking sheet (approximately 3 tablespoons).
- Bake for about 15 minutes, or until golden brown. Remove pan from oven.
- Remove from the pan and place them on a cooling rack for at least 5 minutes then eat! If they are falling apart, keep them on the pan for a little until they settle.