Coconut Vanilla Macaroons (Gluten-Free, Nut-Free)
These egg-free, gluten-free coconut vanilla macaroons are a tasty way to end a meal for those with allergies.
Set oven to 350 degrees Fahrenheit (175 degrees C).
Use parchment paper to line two baking sheets.
In a sizable bowl, mix sea salt and coconut flour.
Honey, coconut milk, and vanilla extract should all be added.
The mixture should be dropped by tablespoonfuls onto the baking sheets.
Bake in the preheated oven for about 20 minutes, or until the bottoms are golden and the tops are just starting to brown.
Cool for five minutes on the baking sheets before transferring to a wire rack to finish cooling for about twenty minutes.
Melt chocolate chips in a glass or ceramic bowl that can be used in the microwave in 15-second intervals, stirring after each melting for one to three minutes.