Vickys Coconut Macaroons, Gluten, Dairy, Egg & Soy-Free

• 240 ml full fat coconut milk
• 80 ml agave nectar or maple syrup
• 2 tsp vanilla extract or powder
• 40 grams (1/4 cup) potato starch - NOT flour
• 225 grams (3 cups) desiccated / finely shredded unsweetened coconut
• 120 grams chocolate chips, I use Moo Free brand

1. Preheat the oven to gas 4 / 180C / 350F and liberally grease a large baking sheet lined with parchment paper.
2. This is important as the macaroons will stick if you don't grease the paper
3. In a medium bowl, mix together the coconut milk, honey and vanilla
4. Add the potato starch a little at a time, beating to combine, then stir in the coconut
5. Measure out a level tablespoon of the mixture.
6. 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.
7. Repeat until the baking sheet is full
8. Bake until firm and lightly golden, about 15 minutes.
9. Peel the macaroons from the baking sheet and refrigerate until firm.
10. Continue to bake the rest of the macaroons in batches until the mixture is used up
11. 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
12. Spoon some chocolate over the top of each macaroon.
13. 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
14. Refrigerate until set and store in a lidded container in the fridge until eaten

coconut milk, maple syrup, vanilla, starch, unsweetened coconut, chocolate chips

Taken from cookpad.com/us/recipes/355226-vickys-coconut-macaroons-gluten-dairy-egg-soy-free (may not work)