Gluten Free Macaroons
You'll love the chewy, tender cookie on the inside with the crunch of that crispy outer shell of these 4-ingredient gluten free macaroons.
Heat your oven to 350F. Line a cookie sheet with parchment paper.
In a large bowl, add the coconut flakes. Pour the coconut sweetened condensed milk, vanilla, and ground flax seeds. Stir until combined.
Use a cookie dough scoop and dispense 1.5" balls and place them on your baking sheet around 2" apart.
Place the baking sheet in the heated oven and bake for 15 - 18 minutes, depending on your desired crispiness of the outer shell.
When done, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool complete.
Optional: drizzle with melted chocolate.
Store these cookies in an airtight container. In the fridge they will last up to two weeks.
Calories: 109kcal | Carbohydrates: 14g | Fat: 5g | Saturated Fat: 5g | Sodium: 39mg | Potassium: 53mg | Sugar: 12g | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 0.2mg