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Vickys Coconut Chocolate Macaroons Recipe

Vickys Coconut Chocolate Macaroons Recipe
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Cooking Time : 45 minutes
Serving : 48
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Prepare the ingredients before making Vickys Coconut Chocolate Macaroons in your home. Then, follow these steps below to serve Vickys Coconut Chocolate Macaroons for your family or friends.

Ingredients: Vickys Coconut Chocolate Macaroons

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

How to Make Vickys Coconut Chocolate Macaroons

If you have prepared the ingredients needed, now time to start cooking. There are 8 steps you must follow to make Vickys Coconut Chocolate Macaroons in your home by yourself.

    Step 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
  • Step 2
  • In a medium bowl, mix together the coconut milk, agave and vanilla
  • Step 3
  • Add the potato starch a little at a time, beating to combine, then stir in the coconut
  • Step 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
  • Step 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
  • Step 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
  • Step 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
  • Step 8
  • Refrigerate until set and store in a lidded container in the fridge until eaten
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