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Vickys Coconut Chocolate Macaroons GF DF EF SF NF
Vickys Coconut Chocolate Macaroons GF DF EF SF NF

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Walk up the stairs. Stroll up the stairs to where you live or work instead of using the elevator. This isn’t as easy to do if you work on a very high floor but if you work on a lower floor, utilizing the stairs is a superb way to get some extra exercise. Even if your office or home is on one of the top floors, you can choose to get off of the elevator early and take the stairs the rest of the way. Lots of people choose the easy elevator ride instead of making an efforts on the stairs. Even if you only have just one flight to climb, climbing up and down it during the day is a great way to get additional exercise.

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We hope you got insight from reading it, now let’s go back to vickys coconut chocolate macaroons gf df ef sf nf recipe. To make vickys coconut chocolate macaroons gf df ef sf nf you only need 6 ingredients and 8 steps. Here is how you do it.

The ingredients needed to cook Vickys Coconut Chocolate Macaroons GF DF EF SF NF:
  1. Prepare 240 ml full fat coconut milk
  2. Get 80 ml agave nectar or maple syrup
  3. Provide 2 tsp vanilla extract or powder
  4. Get 40 grams (1/4 cup) potato starch - NOT flour
  5. Take 225 grams (3 cups) desiccated / finely shredded unsweetened coconut
  6. Prepare 120 grams chocolate chips, I use Moo Free or Enjoy Life free-from brands
Instructions to make Vickys Coconut Chocolate Macaroons GF DF EF SF NF:
  1. Preheat the oven to gas 4 / 180C / 350°F and liberally grease a large baking sheet lined with parchment paper. This is important as the macaroons will stick if you don't grease the paper
  2. In a medium bowl, mix together the coconut milk, agave and vanilla
  3. Add the potato starch a little at a time, beating to combine, then stir in the coconut
  4. Measure out a level tablespoon of the mixture. Using your fingers, mould the spoonful into a cone-like mound while still on the spoon, then slide off onto the baking sheet spacing them at least half an inch apart. Repeat until the baking sheet is full
  5. Bake until firm and lightly golden, about 15 minutes. Peel the macaroons from the baking sheet and refrigerate until firm. Continue to bake the rest of the macaroons in batches until the mixture is used up
  6. Melt the chocolate in a small bowl over a saucepan of simmering water, making sure the water isn't touching the bottom of the bowl
  7. Spoon some chocolate over the top of each macaroon. You can completely coat them if you prefer but I like to do a splodge on top so your fingers don't get all chocolate-y eating them
  8. Refrigerate until set and store in a lidded container in the fridge until eaten

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