Coconut Macaroons (gluten-free) (vegan)
A delicious healthy cookie recipe that the family can enjoy!
A - sift
- 0.025 kg corn starch
- 0.045 kg coconut sugar
- 0.002 kg ground ginger
- 0.001 kg salt
B - add
- 0.100 kg coconut desiccated
- 0.200 kg coconut milk
Group A - sift together. Stir in the desiccated coconut from Group B, then add the coconut milk to make the mix.
Cover the bowl with plastic and refrigerate for 15 minutes before shaping. This allows the coconut to absorb the liquid and become more pliable.
Chocolate - melt 50g dark chocolate. Spoon a dollop on the base of a macaroon and sandwich with a second macaroon. Allow to set on parchment paper.