1cup shredded coconut(i used unseetened even though it called for sweetened)
1/2 cup coconut/almond milk
1/2 cup all purpose unbleached flour
1 tablespoon agave nectar
1 tablespoon local honey
1 teaspoon vanilla extract
Pinch of salt
Directions
Preheat the oven to 350 degrees and coat a baking sheet with parchment paper
Whisk together the coconut milk, agave nectar, honey, and salt in a heavy saucepan over medium heat.
Add the flour and whisk thoroughly.
Heat the mixture to a full boil, and continue to boil for about three - four minutes or until it has thickened.
Remove from the heat and whisk in the vanilla and coconut.
Drop the mixture by teaspoonfuls onto the baking sheet, and bake the macaroons for 18-22 minutes, or until golden brown.
Add chocolate drizzle if desired (not pictured).
Enjoy!
These were awesome. I used finely shredded coconut because that's what we had in the pantry but the recipe called for moderately shredded, which I will try for next time.
