Chocolate Dipped Egg Free Macaroons

Annie Wazny


Found this yesterday and will try it out this weekend...I'll be posting pics soon!

pinch tips: How to Melt and Soften Butter






10 Min


25 Min


1 c
native forest organic unsweetened light coconut milk (13.5 fl oz):
1/3 c
albertson's clover honey (16 oz.):
2 tsp
mccormick pure vanilla extract (1 fl oz):
1/4 c
manischewitz potato starch (12 oz.):
3 c
tree of life organic shredded coconut (4 oz.):
4 oz
semi sweet chocolate (check the labels)

Directions Step-By-Step

1. Preheat oven to 350 degrees. Liberally grease a large cookie sheet and line with parchment. 2. In a medium boul, blend coconut milk, honey and vanilla until well combined. 3. Add potato starch a little at a time, beating to combine. Fold in coconut. Drop batter by level tablespoons onto prepared baking sheet at least 1/2 inch apart. Using your fingers or the back of 2 soup spoons, press each mound of batter upward into a cone like shape. 4. Bake in preheated oven on center rack until firm and lightly golden, 20-24 minutes. Remove macaroons from cookie sheet by slipping a thin metal spatula under the edge of each cookie and carefully sawing back and forth. Refrigerate macaroons until very firm. 5. Melt chocolate in a small saucepan over very low heat. Remove from heat. One at a time, spoon chocolate over half of each macaroon or dip the bottom half of each macaroon into chocolate to coat. Place each chocolate coated macaroon on a parchment lined tray. Repeat with remaining macaroons. Refrigerate until set.

About this Recipe

Course/Dish: Cookies, Other Desserts