Ingredients
- 1 cup coconut shredded, unsweetened
- 1 Tbsp coconut flour
- 1/2 cup coconut milk (plus 2 Tbsp)
- 3 Tbsp raw honey
- 1/4 Tsp pure vanilla extract
Servings: 10-12 cookies
Units:
Instructions
- Preheat oven to 350 degree Fahrenheit
- Place parchment paper or reusable non-stick baking sheet on tray.
- Mix all ingredients in a saucepan over high heat, and then bring down to a simmer for two minutes, or until thickens.
- Remove from the heat. Scoop mixture into balls and place on the baking sheet.
- Bake until golden brown on top (5-15 minutes, depending on your oven. Be sure to check every few minutes.)
- Allow to cool and set for several minutes. ENJOY!
Satisfying Gluten-Free Coconut Macaroons