Gluten-Free, Dairy-Free Whole Egg Coconut Macaroons
Servings: 24
Preparation Time: 10 minutes
Ingredients:
- 2 1/2 cups unsweetened shredded coconut
- 2 whole eggs
- 2 teaspoons vanilla extract
- dash of sea salt
- 1/2 cup honey
Optional:
- 1/4 cup dairy-free chocolate chips
- 1/2 tablespoon coconut oil
Directions:
Preheat oven to 350 degrees F.
Stir together all macaroon ingredients until well mixed. Scoop in desired cookie-sized amounts onto parchment or silicon baking mat lined cookie sheets, pressing dough together with your fingers to help the macaroons hold their shape.
Bake in preheated oven for 12–15 minutes or until bottoms are nicely browned. Let your macaroons cool for about 10 minutes.
Meanwhile, melt together chocolate chips and coconut oil. Loosen each cooled macaroon from baking mat, then drizzle each with melted chocolate. Let cool and serve!
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