GF Vegan Coconut Macaroons

I have been on a quest to find good egg-free recipes for my son. I stumbled upon this one and of course used our Bistro Blend All Purpose Flour for an even healthier dessert.

Prep time is 4 mintues!

• 1 cup shredded, unsweetened coconut


• 1 Tbsp Bistro Blend All Purpose Flour (availble for purchse at www.theglutenfreebistro.com


• 1/2 cup lite canned coconut milk (or full-fat)


• 4 Tbsp agave or maple syrup


• 1/4 tsp  pure vanilla extract


• tiny bit over 1/16 tsp salt

Combine all ingredients in a sauce pan and cook on stovetop until it’s firm enough to scoop out in ball shapes. Scoop into balls on a greased cookie tray (I used a spoon but you could use a melon baller). Cook at 360 F for 14-16 minutes. Let cool before removing from tray. Melt dark chocolate nips in a sauce pan and drizzle over macaroons. yum!

original recipe from www.chocolatecoveragekatie.com