Ingredients

• 5.5 cups unsweetened shredded coconut
• 0.67 cups gluten-free all-purpose flour
• 0.5 teaspoons sea salt
• 20 fluids ounces coconut milk
• 0.5 cups honey , or more to taste
• 2 teaspoons vanilla extract
• 1 cup vegan dark chocolate chips

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
2. 2 Combine coconut, flour, and sea salt in a large bowl. Add coconut milk, honey, and vanilla extract; stir until thoroughly combined. Drop tablespoonfuls of mixture onto prepared baking sheets.
3. 3 Bake in the preheated oven until golden on the bottom and tops are just beginning to brown, about 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 20 minutes.
4. 4 Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes.
5. 5 Dip tops or bottoms of macaroons in melted chocolate, letting any excess drip back into the bowl. Place on waxed paper until set, about 10 minutes.

Nutrition per serving