Recipe of Speedy Vickys Coconut Chocolate Macaroons GF DF EF SF NF

Vickys Coconut Chocolate Macaroons GF DF EF SF NF.

Hello everybody, it is me, Dave, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, vickys coconut chocolate macaroons gf df ef sf nf. It is one of my favorites. This time, I'm gonna make it a bit tasty. This is gonna smell and look delicious.

Vickys Coconut Chocolate Macaroons GF DF EF SF NF is one of the most favored of current trending meals in the world. It is simple, it's quick, it tastes yummy. It's enjoyed by millions every day. Vickys Coconut Chocolate Macaroons GF DF EF SF NF is something that I've loved my whole life. They're nice and they look wonderful.

To begin with this particular recipe, we have to first 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 it.

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

1. {Take of full fat coconut milk.
2. {Take of agave nectar or maple syrup.
3. {Take of vanilla extract or powder.
4. {Prepare of potato starch - NOT flour.
5. {Make ready of desiccated / finely shredded unsweetened coconut.
6. {Make ready of 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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