grain free, gluten free coconut macaroons
1 14-ounce bag of sweetened, flaked coconut (i love this one)
1 14-ounce can of sweetened condensed milk
1.5 tbls coconut flour
1 1/2 tsp almond extract
2 tsp vanilla extract
1/2 tsp sea salt
combine all ingredients thoroughly (i used my stand mixer for this sticky mixture). chill mixture for at least two hours in the icebox, then preheat oven to 350 degrees. line your baking sheet with a silpat or parchment paper sprayed/greased with coconut oil or vegetable oil. (the mixture is really sticky, so don't take any chances here!) now you simply take roughly two teaspoons of the mixture, and roll it lightly in your hands before placing your cookies in rows on your baking sheet. flatten them very slightly. you can put a lot on your baking sheet, because they spread very, very little while baking. bake for 10-12 minutes but watch them very closely. they are finished with the bottom is browned and the top is lightly golden. allow to cool on baking sheet for ten minutes before removing to a cooling rack.
these were delicious as is, and you can see that i drizzled some in dark chocolate. you could also choose to dip just the top or bottom of the cookies in chocolate if you don't feel like drizzling, and they will still be beautiful and tasty!