chocolate dipped egg free macaroons
(1 rating)
Found this yesterday and will try it out this weekend...I'll be posting pics soon!
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(1 rating)
yield
32 serving(s)
prep time
10 Min
cook time
25 Min
Ingredients For chocolate dipped egg free macaroons
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1 cnative forest organic unsweetened light coconut milk (13.5 fl oz):
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1/3 calbertson's clover honey (16 oz.):
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2 tspmccormick pure vanilla extract (1 fl oz):
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1/4 cmanischewitz potato starch (12 oz.):
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3 ctree of life organic shredded coconut (4 oz.):
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4 ozsemi sweet chocolate (check the labels)
How To Make chocolate dipped egg free macaroons
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11. 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.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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