Gluten-Free Coconut Macaroons

Preheat oven to 400ºF.

Place shredded coconut on a baking sheet, spread out into a single layer. Bake for 5 minutes, until golden brown. Remove and set aside to cool.

Add almond milk to a medium size mixing bowl and whisk until frothy. Add 2 tablespoons maple syrup and whisk to combine. Add vanilla extract.

Pour toasted coconut into a small mixing bowl and add remaining 2 tablespoons of maple syrup and mix to combine. Once fully mixed, add coconut to the almond milk mixture. Fold everything together using a rubber spatula.

Add pinch of salt and coconut oil and mix. Add flour and mix. If mixture is too wet, add more flour.

Reduce oven temperature to 350ºF.

Using an ice cream scoop, drop mixture onto a baking sheet lined with a silpat or parchment paper. Lightly press each cookie so they stay together better.

Bake for 25–30 minutes, depending on how chewy/crsipy you like them. Less baking time yields more chewy and less crispy cookies.

Place the chocolate chips into a microwave safe bowl and microwave in 30-second intervals, stirring in between until fully melted. Once cookies are done baking, let cool for a few minutes, then dip each one in melted chocolate and place in the fridge to set up. Enjoy.