Gluten-Free Chocolate Macaroons

Coconut Macaroons are one of my favorite sweet treats and this recipe does not disappoint. It's the perfect quick cookie treat to make on a lazy Sunday.

For the Macaroons:

2/3 cup Bob's Red Mill Gluten-Free Flour
1/2 tsp xanthan gum
5 1/2 cups sweetened coconut
1/2 tsp salt
1 (14oz) can sweetened condensed milk
2 tsp vanilla extract
1 tsp almond extract
1 bag nestle's semi-sweet chocolate chips

Preparation:

Mix the dry ingredients; the flour, xanthan gum, coconut, and salt together and then add the wet ingredients. With your hands, evenly sift the dry and wet together and make 1 inch balls, placing each on the cookie sheet. Bake at 350 degrees for 12-15 minutes and let cool.

In the microwave, heat up half the bag of nestle's chips in a pyrex bowl for 1 minute. Open and stir, heating it for another minute. After the macaroons have cooled, dip each one in the bowl of chocolate, coating the bottom. Place on a cookie sheet lined with wax paper and place in the freezer for 15 minutes.

Take them out, making sure the chocolate solidified and enjoy! Bon Appetite!