Coconut Macaroons

Ingredients

  • 150g Dessicated coconut
  • 50g Plain flour
  • 100g Sugar
  • 60ml Soya milk
  • 1 tbsp Maple syrup
  • 1 tsp Vanilla essence
  • 1/2 tsp Salt
  • 20g Dark chocolate
  • 2-3 Sheets rice paper

Method

  1. Combine the dry ingredients (except the chocolate and rice paper) and mix well
  2. Add the soya milk, maple syrup and vanilla essence to the dry ingredients and blend until you form a sticky 'dough'
  3. Roll the coconut mixture into ten balls and use a dessert ring as a template to flatten each ball onto a piece of rice paper
  4. Carefully trim the paper around the dessert ring
  5. Lightly bake for 10 minutes before allowing to cool fully
  6. Melt the dark chocolate in a bowl over a saucepan of hot (not boiling) water and drizzle over the macaroons to decorate

Cooking Temperature: 180 degrees

Cooking Time: 10 Minutes

Serves: 10

Keeps For: 5 days

Tips and Comments

  • You can leave these as balls if you prefer, or make them without the rice paper. Cook for a little longer if unflattened.
  • Top with glacé cherries instead of chocolate for a bit of variety!
  • See Not-Dairy for info on soya milk