Recipe: Tasty Vickys Coconut Chocolate Macaroons GF DF EF SF NF

Vickys Coconut Chocolate Macaroons GF DF EF SF NF. Great recipe for Vickys Chicken, Leek & Mushroom Pot Pies GF DF EF SF NF. There's something really comforting about a pot pie. It's not too much pastry and you can put anything you like inside as filling.

Vickys Coconut Chocolate Macaroons GF DF EF SF NF We make it each Christmas to give out to neighbors because it makes a HUGE batch. Lemon Cake Cookies (GF, DF, EF, NF). They taste like lemon cake, but they're really an egg-free cookie! You can cook Vickys Coconut Chocolate Macaroons GF DF EF SF NF using 6 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Vickys Coconut Chocolate Macaroons GF DF EF SF NF

  1. Prepare 240 ml of full fat coconut milk.
  2. It’s 80 ml of agave nectar or maple syrup.
  3. You need 2 tsp of vanilla extract or powder.
  4. You need 40 grams (1/4 cup) of potato starch – NOT flour.
  5. You need 225 grams (3 cups) of desiccated / finely shredded unsweetened coconut.
  6. It’s 120 grams of chocolate chips, I use Moo Free or Enjoy Life free-from brands.

Toasted Lemon Coconut Macaroons (SCD, GAPS, Paleo, EF, GF). Satisfy your craving for something Raw Chocolate Macaroons (Paleo, GF, EF, DF). This easy recipe for chewy coconut macaroons, made without sweetened condensed milk, is only as sweet as you want it to be. That's pretty much the best part of proper coconut macaroons.

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

  1. Preheat the oven to gas 4 / 180C / 350Β°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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Just be sure not to have the edges of the dough tucked in too perfectly, and you'll have plenty of crispiness. These chocolate coconut macaroons are super easy to make and delicious! White Coconut Macaroons: Replace the dark chocolate with the same amount of good quality white chocolate chips. Proceed with the recipe as indicated, or add nuts for crunch. Easy coconut macaroons recipe, soft and moist macaroons made with just sugar, egg white, and shredded coconut dipped in semisweet chocolate.

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