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 350°F. 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 to 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 completely.
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