Vickys Coconut Chocolate Macaroons GF DF EF SF NF
Vickys Coconut Chocolate Macaroons GF DF EF SF NF

Hello everybody, it’s John, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, vickys coconut chocolate macaroons gf df ef sf nf. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

Vickys Coconut Chocolate Macaroons GF DF EF SF NF is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes yummy. Vickys Coconut Chocolate Macaroons GF DF EF SF NF is something that I have loved my entire life. They are fine and they look fantastic.

To get started with this particular recipe, we must prepare a few ingredients. You can have vickys coconut chocolate macaroons gf df ef sf nf using 6 ingredients and 8 steps. Here is how you can achieve that.

The ingredients needed to make Vickys Coconut Chocolate Macaroons GF DF EF SF NF:
  1. Prepare 240 ml full fat coconut milk
  2. Prepare 80 ml agave nectar or maple syrup
  3. Take 2 tsp vanilla extract or powder
  4. Prepare 40 grams (1/4 cup) potato starch - NOT flour
  5. Take 225 grams (3 cups) desiccated / finely shredded unsweetened coconut
  6. Make ready 120 grams chocolate chips, I use Moo Free or Enjoy Life free-from brands
Instructions to make Vickys Coconut Chocolate Macaroons GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F and liberally grease a large baking sheet lined with parchment paper. This is important as the macaroons will stick if you don't grease the paper
  2. In a medium bowl, mix together the coconut milk, agave and vanilla
  3. Add the potato starch a little at a time, beating to combine, then stir in the coconut
  4. Measure out a level tablespoon of the mixture. Using your fingers, mould the spoonful into a cone-like mound while still on the spoon, then slide off onto the baking sheet spacing them at least half an inch apart. Repeat until the baking sheet is full
  5. Bake until firm and lightly golden, about 15 minutes. Peel the macaroons from the baking sheet and refrigerate until firm. Continue to bake the rest of the macaroons in batches until the mixture is used up
  6. Melt the chocolate in a small bowl over a saucepan of simmering water, making sure the water isn't touching the bottom of the bowl
  7. Spoon some chocolate over the top of each macaroon. You can completely coat them if you prefer but I like to do a splodge on top so your fingers don't get all chocolate-y eating them
  8. Refrigerate until set and store in a lidded container in the fridge until eaten

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