Late last week, Brandi sent me a link to this recipe for Gluten Free Coconut Macaroons from the No Meat Athlete. I knew right away that I wanted to test this recipe out since coconut is one of my new favorite foods. I only had almond flour on hand my first go round of making them and I ended up burning the ever living crap out of them. They completely feel apart when even lightly touched, thankfully, the dear husband is a human vacuum so they didn’t go to waste.
I was determined to make these bad boys so I tried once again. I went out and bought more shredded coconut and brown rice flour to see if that would lend better results. I carefully measured all of the ingredients into the bowl
and mixed well
per the instructions.
I decided to make little cakes out of them instead of balls just in case they turned out crumbly again. I also cut the cooking time in half and the results were spectacular.
I even thought that these wonderful little treats would make a great dessert to bring to parties since desserts at parties are hardly ever gluten free. Gluten free and vegan or not, these little mamma jammas are some kind of good.
And to make them even more irresistible, I topped them with chocolate 
Make sure you get on over to the No Meat Athlete to try this recipe for yourself!
{ 3 comments… read them below or add one }
ooh, they look great! especially with the little bit of chocolate. I’m glad you tried them!
Those look really good, especially with the chocolate.
Wow! These sound too cool, I’m impressed!