This super simple gluten-free chocolate almond macaroon recipe will keep you reaching for the cookie jar. Perfect for the holidays, and any other days. (Apologies for the mix-up. This email for this post was accidentally sent on December 4, 2021, instead of today when the link would be live.)

• 1 14 oz bag sweetened coconut
• 2 cups semi-sweet chocolate chips
• 1 cup chopped almonds
• 1 14 oz can sweetened condensed milk

• Preheat the oven to 325 F.
• Line a large baking sheet with parchment paper and set aside.
• In a large bowl combine coconut, chocolate chips, almonds, and sweetened condensed milk.
• Stir until combined.
• Scoop the dough onto prepared cookie sheet. I use two spoons to scoop the mixture onto the cookie sheet, and flatten the tops slightly.
• Bake cookies for 12 to 14 minutes or until tips of coconut are just starting to turn golden brown.
• Let cool on baking sheet.
• Store cookies in an airtight container.

Enjoy!

You can find my December Inspire a Fire post here. Please stop by and read it.

I wish you well.

Sandy

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