Coconut Macaroons - Gluten Free; Egg Free; Dairy Free

• 1 tablespoon tapioca flour
• 2 cups desiccated coconut
• 1/8 teaspoon sea salt
• 1/3 cup honey
• 2 teaspoons vanilla
• 1 1 tablespoon soymilk or 1 tablespoon rice milk
• chocolate, for dipping if desired

1. 1) In a medium bowl, whisk together dry ingredients.
2. 2) Add honey, vanilla and milk to dry ingredients. Mix with a spoon until combined.
3. 3) Scoop golf ball size-ish (a little smaller) balls onto a baking paper lined baking sheet.
4. Make sure the mixture is packed in the scoop fairly well to help them stick together while baking.
5. 4) Bake in a 350u0b0 (185 C) oven for 13-15 minutes or until bottoms are golden and tops start to get toasty brown spots.
6. 5) Cool on baking sheets, placed on top of wire racks for 5 minutes.
7. 6) Remove Baking paper with cookies still on it to the cooling rack to finish cooling completely.

tapioca flour, coconut, salt, honey, vanilla, soymilk, chocolate

Taken from www.food.com/recipe/coconut-macaroons-gluten-free-egg-free-dairy-free-491590 (may not work)