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

Hey everyone, it’s Jim, welcome to our recipe page. Today, we’re going to make a distinctive dish, vickys coconut chocolate macaroons gf df ef sf nf. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

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 is one of the most favored of recent trending foods in the world. It’s enjoyed by millions every day. It is easy, it is quick, it tastes delicious. Vickys Coconut Chocolate Macaroons GF DF EF SF NF is something that I’ve loved my whole life. They’re fine and they look fantastic.

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

The ingredients needed to make Vickys Coconut Chocolate Macaroons GF DF EF SF NF:
  1. Take 240 ml full fat coconut milk
  2. Make ready 80 ml agave nectar or maple syrup
  3. Take 2 tsp vanilla extract or powder
  4. Get 40 grams (1/4 cup) potato starch - NOT flour
  5. Get 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

Lemon Cake Cookies (GF, DF, EF, NF). They taste like lemon cake, but they're really an egg-free cookie! Toasted Lemon Coconut Macaroons (SCD, GAPS, Paleo, EF, GF). Satisfy your craving for something Raw Chocolate Macaroons (Paleo, GF, EF, DF).

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

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. Modern day coconut macaroons are soft coconut cookies, sometimes made with almond paste or even potato starch. Chocolate Coconut Macaroons are wonderfully moist and chewy with a rich chocolate flavor and loads of sweetened dried coconut.

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