Easy and delicious Gluten Free Macaroons made without condensed milk. Soft and chewy coconut on the inside with a crisp caramelized shell dipped in heavenly chocolate.

Preheat your oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.

In a large mixing bowl, whisk together your shredded coconut, almond flour, and salt. Set aside.

In a small saucepan, heat your sugar, water, and vanilla extract over low heat, mixing occasionally, until the sugar melts. Remove from heat and pour the melted sugar over the shredded coconut. Mix well with a rubber spatula, until evenly combined. Set aside.

Whip your egg whites in a small bowl until frothy, but not peaked yet. Fold the egg whites into the coconut until completely combined.

Let the mixture rest for 30-60 minutes so the coconut can soak up that moisture.

Scoop 1 tbsp sized mounds of the coconut mixture onto your prepared baking sheet, about 1 inch apart.

Bake on the middle rack for 18-20 minutes, until the cookies are golden brown on the outside.

Let cool for 5 minutes on the pan then transfer them to a wire rack to cool completely.

Melt your chocolate chips in a microwave safe bowl in 30 second increments, stirring in between, until completely melted.

 Dip the bottom of your cooled macaroons in the melted chocolate about ⅛-inch up the side, then place it back on the parchment paper while the chocolate sets. Enjoy!