Coconut Vanilla Macaroons (Gluten & Nut Free)

Ingredients

• 2 cups shredded unsweetened coconut
• 1/2 cup coconut oil
• 2 tablespoons honey
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

Directions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a medium bowl, mix together the shredded coconut, coconut oil, honey, vanilla extract, and salt.
3. Drop tablespoons of the mixture onto the prepared baking sheet, spaced about 1 inch apart. Flatten the tops slightly with the back of a spoon.
4. Bake for 15-20 minutes, or until golden brown.
5. Let cool for 10 minutes before removing from the baking sheet.
6. Enjoy!

Interesting Facts

• Coconut Macaroons are a popular cookie in many parts of the world.
• They are usually made with eggs and sweetened condensed milk.
• This recipe is a gluten and nut free version, making them a great treat for those with allergies.