COCONUT MACAROONS - GLUTEN FREE; EGG FREE; DAIRY FREE

Coconut Macaroons - Gluten Free; Egg Free; Dairy Free image

Provided by AussieMom4

Categories Dessert

Time 23m

Yield 12 cookies

Number Of Ingredients 7

1 tablespoon tapioca flour
2 cups desiccated coconut
1/8 teaspoon sea salt
1/3 cup honey
2 teaspoons vanilla
1 tablespoon soymilk or 1 tablespoon rice milk
chocolate, for dipping if desired

Steps:

1) In a medium bowl, whisk together dry ingredients.
2) Add honey, vanilla and milk to dry ingredients. Mix with a spoon until combined.
3) Scoop golf ball size-ish (a little smaller) balls onto a baking paper lined baking sheet.
Make sure the mixture is packed in the scoop fairly well to help them stick together while baking.
4) Bake in a 350° (185 C) oven for 13-15 minutes or until bottoms are golden and tops start to get toasty brown spots.
5) Cool on baking sheets, placed on top of wire racks for 5 minutes.
6) Remove Baking paper with cookies still on it to the cooling rack to finish cooling completely.

Nutrition Facts : Calories 97.7, Fat 4.2, SaturatedFat 4, Sodium 65.2, Carbohydrate 15.2, Fiber 1.4, Sugar 13, Protein 0.5