Gather two cups sweetened shredded coconut
One cup reduced-fat coconut milk ( I used vanilla almond milk, to try to cut down on the fat, but I’m sure the coconut milk would have been heavenly)
two tablespoons agave nectar
two tablespoons all-purpose flour
one teaspoon vanilla extract
1/4 teaspoon salt
Preheat the oven to 350 degrees
coat a baking sheet with parchment paper or cooking spray
Whisk together the coconut milk, agave nectar 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 two minutes or until it has thickened.
Remove from the heat and whisk in the vanilla, coconut, and maybe a few drops of red food coloring for some pretty in pink delights!
Drop the mixture by tablespoonfuls onto the baking sheet
bake the macaroons for 16 minutes, or until golden brown
These were so delish, we could have devoured them all in one sitting, but also knowing that coconut can give you the runs if you eat a mass amount also kinda scared us into portion control. Pleasant ey?