Chocolate-Dipped, Eggless Macaroons
Servings: 36 macaroons
Preparation Time: 30 minutes
Ingredients:
- coconut oil or palm shortening to grease baking sheets
- 1 cup coconut milk*
- 1/3 cup honey
- 1/8 to 1/4 teaspoon pure stevia extract powder (with nothing added) OR clear stevia extract liquid
- 2 teaspoons pure vanilla extract
- 1/4 cup unmodified potato starch
- 3 cups unsweetened, shredded coconut
- 1 1/2 ounces unsweetened chocolate
Directions:
Preheat oven to 350 degrees F. Liberally grease a large cookie sheet and line with unbleached parchment paper.
In a medium-sized mixing bowl, combine the coconut milk, honey, stevia, and vanilla. Whisk or beat until evenly mixed. Add the potato starch a little at a time, whisking or beating to combine. Fold in the coconut.
Drop batter by level tablespoons at least 1/2 inch apart onto prepared baking sheet(s). Using your fingers or the back of 2 soup spoons, press each mound of batter upward into a cone-like shape.
Bake in the center of the oven until firm and lightly brown around the edges, 20 to 24 minutes. Remove macaroons from the tray by slipping a thin metal spatula under the edge of each cookie and sawing back and forth. Cool on wire racks.
Melt the chocolate in a small saucepan over very low heat. When melted, remove from heat. One at a time, spoon chocolate over half of each macaroon, dripping the excess back into the pan. Place each chocolate coated macaroon on a parchment-lined plate or tray. Repeat with remaining macaroons. Refrigerate until set.
When cool, store macaroons in a cookie tin or other container with a piece of parchment between them.
*For the freshest coconut milk, make homemade coconut milk. (See video at this link.)
Recipe and photo submitted by Chef Rachel, Phoenix, AZ.
