Real Recipes From Real Home Cooks ®

chocolate dipped egg free macaroons

(1 rating)
Recipe by
Annie Wazny
Mokena, IL

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

(1 rating)
yield 32 serving(s)
prep time 10 Min
cook time 25 Min

Ingredients For chocolate dipped egg free macaroons

  • 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)

How To Make chocolate dipped egg free macaroons

  • 1
    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.

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