Steps to Prepare Any-night-of-the-week Vickys Coconut Chocolate Macaroons GF DF EF SF NF

Hey everyone, hope you are having an incredible day today. Today, we're going to make a distinctive dish, Simple Way to Make Ultimate Vickys Coconut Chocolate Macaroons GF DF EF SF NF. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Vickys Coconut Chocolate Macaroons GF DF EF SF NF, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vickys Coconut Chocolate Macaroons GF DF EF SF NF delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Vickys Coconut Chocolate Macaroons GF DF EF SF NF is 48 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Vickys Coconut Chocolate Macaroons GF DF EF SF NF estimated approx 45 mins.

To get started with this recipe, we have to 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 that.

Lovely chocolate coated coconutty treats, not to be confused with Macarons!

Ingredients and spices that need to be Make ready to make Vickys Coconut Chocolate Macaroons GF DF EF SF NF:

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

Instructions to make 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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So that is going to wrap this up with this special food Recipe of Award-winning Vickys Coconut Chocolate Macaroons GF DF EF SF NF. Thank you very much for reading. I'm sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!