Hey everyone, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a special dish, vickys coconut chocolate macaroons gf df ef sf nf. One of my favorites. This time, I’m gonna make it a bit unique. 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 simple, it is fast, it tastes yummy. Vickys Coconut Chocolate Macaroons GF DF EF SF NF is something that I’ve loved my entire life. They’re fine and they look fantastic.

These Coconut Macaroons are the perfect sweet treat for a healthy holiday. They're made with shredded coconut, sweetened with maple syrup, and super simple to make! When Linley and I were in college, we would house-sit for her Uncles.

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 cook that.

The ingredients needed to make Vickys Coconut Chocolate Macaroons GF DF EF SF NF:

1. Take full fat coconut milk
2. Take agave nectar or maple syrup
3. Make ready vanilla extract or powder
4. Make ready potato starch - NOT flour
5. Make ready desiccated / finely shredded unsweetened coconut
6. Get chocolate chips, I use Moo Free or Enjoy Life free-from brands

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. No-Bake Chocolate Almond Macaroons (GF, DF, P, EF, SF, contains nuts).

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

The Best Sugar Cookies (EF, GF, DF, SF, contains cashews). Egg-Free Coconut Macaroons (GF, DF, EF, SF, NF, sugar free). While the macaroons are cooling, melt the chocolate in a microwave or over a pan of hot water and leave to cool slightly. Coconuts aren't the easiest thing to crack open. Wrap them in a cloth to keep them steady, then a hefty whack with a hammer should do the trick.

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