Gluten-Free Easy Coconut Macaroons
Looking for a lower in sugar coconut macaroon recipe, here it is!
Ingredients
2/3 cup all purpose Gluten Free Flour, such as White Gold Brand
14 oz package unsweetened flaked coconut (if you use sweetened coconut, you will be adding 5 grams of sugar)
1/4 teaspoon salt
14 oz fat free sweetened condensed milk (contains 24 grams sugar)
1 teaspoon vanilla extract
Optional: 6-8oz chocolate chips such as Lily’s milk chocolate style baking chips, with 32% cocoa, stevia sweetened.
Instructions
Preheat the oven to 350°F and place cupcake liners in a cupcake pan. You may also use silicone cupcake liners. If lining a baking sheet use parchment paper or cooking spray.
In a large bowl, mix together gluten-free flour, coconut and salt until the coconut is coated in the other ingredients
Stir in condensed milk, vanilla extract. Keep stirring until well combined. Next, add chocolate chips.
Using a cookie scoop, place in mounds of the coconut chocolate chip mixture in the cupcake tin liners or on the prepared baking sheets.
For large (3 Tablespoon) cookies, bake in a preheated oven for 18-20 minutes or until the tops are golden. For smaller (1 1/2 tablespoons) cookies, bake for 12-15 minutes or until golden brown the tops.
Cool for five minutes and enjoy. Makes about 1 ½ dozen medium sized macaroons.
