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Chocolate Dipped Eggless Macaroons photo
Chocolate Dipped Eggless Macaroons
photo by recipe author

Servings: 36 macaroons
Preparation Time: 30 minutes

1. Preheat oven to 350? F. Liberally grease a large cookie sheet, line with unbleached parchment paper.

2. 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.

3. Drop batter by level tablespoons onto prepared baking sheet(s) 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 the center of the oven until firm and lightly brown around 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.

5. 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.

6. When cool, macaroons in a cookie tin or other container with a of parchment in between.

* For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Recipe submitted by Chef Rachel, Phoenix, AZ

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