Who doesn’t love a good, easy cookie recipe, not to mention a gluten-free macaron? I love anything coconut-based, especially macarons, and 4-step gluten-free recipes. Seriously, is there really anything better? These are full of the coconut, chewy, chocolatey flavor that we all love in a macaron.
- 14 ounces, weight Grated sweetened coconut
- ¼ cups Almond milk
- 4 tablespoons Maple syrup, divided
- 1 teaspoon Vanilla extract
- 1 pinch Salt
- 2 tablespoons Coconut oil, melted
- ½ cups Gluten free all purpose flour (I used King Arthurs)
- 12 ounces, weight dark chocolate chips
Preheat the oven to 400ºF.
Place the shredded coconut on a baking sheet, spread in a single layer. Bake for 5 minutes, until golden brown. Remove and let cool.
Add the almond milk to a medium mixing bowl and whisk until frothy. Add 2 tablespoons of maple syrup and whisk to combine. Add the vanilla extract.
Pour the toasted coconut into a small mixing bowl and add the remaining 2 tablespoons of maple syrup and stir to combine. Once well mixed, add the coconut to the almond milk mixture. Fold it all over with a rubber spatula.
Add a pinch of salt and coconut oil and mix. Add the flour and mix. If the mixture is too wet, add more flour.
Reduce oven temperature to 350ºF.
Using an ice cream scoop, drop the mixture onto a baking sheet lined with a silpat or parchment paper. Lightly press down on each cookie to help them stay together better.
Bake for 25-30 minutes, depending on how soft/crispy you like them. Less baking time results in softer, less crispy cookies.
Place the chocolate chips in a microwave safe bowl and microwave them every 30 seconds, stirring until completely melted. Once the cookies are baked, let them cool for a few minutes, then dip them in melted chocolate and place them in the fridge to set. Enjoy.