I have to admit that I am not 100% sure where I found this recipe. I am a habitual recipe scribbler when I come across something that I like, and these gluten-free coconut macaroons fall into that category. The chocolate decoration should probably be a little less Jackson Pollock esque, but hey, whatever you feel like in the moment will work especially when it comes to chocolate!
- 6 cups shredded coconut flakes
- 1 (14-oz) can sweetened condensed milk
- 2 teaspoons vanilla extract
- 1 cup chocolate chips*
- 1 tablespoon vegetable oil
Preheat oven to 180 degrees.
In a large bowl, stir together the coconut, condensed milk and vanilla until well combined (this takes some work but keep going until it is completely mixed together).
Use a spoon to scoop out the mixture and form small rounds. Place on a parchment paper lined baking sheet about 2 inches apart.
Bake for 12 to 18 minutes until the tops are golden brown and the macaroons are crisp.
Allow macaroons to cool on the baking sheet for 5 minutes before transferring to a rack to cool completely. Melt the chocolate chips and oil together in a double boiler. Drizzle over the cooled macaroons.
*Usually I use “safe” dark chocolate that I chop into small pieces, but for convenience I used Staffords choc chips as they are marked gluten-free.