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

1. 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. 

2. In a large bowl, mix together gluten-free flour, coconut and salt until the coconut is coated in the other ingredients

3. Stir in condensed milk, vanilla extract. Keep stirring until well combined. Next, add chocolate chips. 

4. Using a cookie scoop, place in mounds of the coconut chocolate chip mixture in the cupcake tin liners or on the prepared baking sheets. 

5. 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.

6. Cool for five minutes and enjoy. Makes about 1 ½ dozen medium sized macaroons.