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Reference to Preparing Yummy Vickys Coconut Chocolate Macaroons GF DF EF SF NF

Wishing to eat Vickys Coconut Chocolate Macaroons GF DF EF SF NF a luxurious restaurant's, but for some reasons are not able to go to restaurants. This page is going to help you with helpful ways on preparing a Vickys Coconut Chocolate Macaroons GF DF EF SF NF like a famous chef made.

Vickys Coconut Chocolate Macaroons GF DF EF SF NF

We hope you got insight from reading it, now let's go back to vickys coconut chocolate macaroons gf df ef sf nf recipe. To cook vickys coconut chocolate macaroons gf df ef sf nf you only need 6 ingredients and 8 steps. Here is how you achieve it.

To cook an extraordinary Vickys Coconut Chocolate Macaroons GF DF EF SF NF, here are the materials required:

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

After preparing the components, next you are good to make your tasty Vickys Coconut Chocolate Macaroons GF DF EF SF NF by following the instructions on this section:

  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.

Recipe : Vickys Coconut Chocolate Macaroons GF DF EF SF NF

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