coconut & chocolate macaroons

prep time- 25 mins
style- dessert
difficulty- easy

ingredients

150g of golden caster sugar
90g of plain flour
200g of dessicated coconut
1 tsp of vanilla extract
100ml of Kara coconut milk - (drinking milk not canned)
3 tbsp of agave nectar
60g of vegan dark chocolate chips


1. pour the coconut, milk substitute, agave nectar and vanilla in to a large mixing bowl and stir thoroughly, then add the flour and stir again

2. spoon 2 small piles of the mixture onto a greased baking tray

3. place the tray into the fan oven set to 190 degrees, and bake for 12 minutes or until the macaroons are golden brown.

4. remove from the oven and leave to cool for 30 mins

5. melt the chocolate chips in the microwave for 1 minute and stir, alternatively heat in a glass bowl over a boiling pan of water

6. spoon the chocolate over the macaroons and leave to cool for a further 30 minutes