Chocolate Dipped Egg-Free Macaroons
If you love macaroons and you maybe allergic to eggs, the following is a wonderful recipe.
If you buy coconut flakes, place them in a food processor and pulse to a medium powder. Fluff with a fork and measure out what you need.
1 cup unsweetened coconut milk
1/2 cup of honey or agave nectar
2 tsp vanilla extract
1/4 cup of potato starch
3 cups unsweetened, medium or finely shredded coconut
4 oz semisweet chocolate coarsely chopped.
Preheat oven to 350 degrees. Liberally grease a large cookie sheet and line with parchments paper. In a medium bowl. blend coconut milk, honey and vanilla until well combined.
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 3 soup spoons, press each mound of batter upward into a cone like shape.
Bake in preheated oven on center rack until firm and lightly golden, 20 to 24 mins. Remove macaroons from cookie sheet by slipping a thin beta spatula under the edge of each cookie and carefully sawing back and forth to lift. Refrigerate macaroons until very firm.
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 line tray.
When cool, layer macaroon on parchment paper in a tightly covered container. Store in refrigerator.
1 14 ounce can sweetened condensed milk
1/4 cup cocoa powder, sifted
1 tbsp butter
Optional Sprinkles – assorted to decorate or sugar
In a medium-sized saucepan, combine condensed milk, cocoa powder and butter . Gently stir until the cocoa powder is incorporated into the condensed milk. Place the saucepan on top of the stove and turn the heat to medium. Bring the mixture to a boil than turn down to medium-low heat and continue stirring until the mixture has thickened and you can see the bottom of the pan while you are stirring, about 15-20 minutes. Remove from heat and pour into a bowl. Allow to cool to room temperature then refrigerate for 1 hour or until firm enough to roll.
Optional: Place sprinkles into small bowls. Arrange small candy liners on a plate or small baking sheet. Grease the palms of your hands with butter. Scoop about 2 teaspoonfuls of the candy mixture and roll it to form an egg shape. Roll the candy in the bowl of sprinkles until it’s completely coated. Place into candy liners. You can store them in the refrigerator for up to 2 weeks.