Coconut Vanilla Macaroons (Free from Gluten and Nuts)

Bake and Dip Macaroons

Start by heating your oven to 350°F (175°C) and lining a couple of baking sheets with parchment paper. In a big bowl, mix together the coconut, flour, and sea salt. Then pour in the coconut milk, honey, and vanilla extract, stirring everything until it’s well combined. Use a tablespoon to scoop the mixture onto your prepared sheets, spacing them out a bit. Pop the trays in the oven and bake until the bottoms turn golden and the tops just start to brown—this usually takes about 20 minutes. Let the macaroons cool on the sheets for five minutes before moving them to a wire rack to finish cooling completely, which should take around 20 more minutes. While they cool, melt your chocolate chips in a microwave-safe bowl, heating in 15-second bursts and stirring in between until smooth. Finally, dip either the top or bottom of each macaroon into the melted chocolate, letting any extra drip off, then set them on waxed paper until the chocolate firms up, about 10 minutes.