AIP Coconut Macaroon Kisses
- Ready In:
- 35mins
- Ingredients:
- 14
- Yields:
-
6 dozen
- Serves:
- 12
ingredients
- 30 g erythritol
- 30 g range egg yolks
- 30 g sweet potato starch
- 1 teaspoon ginger juice
- 1 teaspoon apple cider vinegar
- 1 1⁄2 teaspoons vanilla extract
- 2 tablespoons orange juice
- 25 g coconut oil
- 2 pieces egg whites
- 40 g coconut flour
- 1 tablespoon coconut flakes
- 30 g dried prunes
- 20 g dark chocolate
- 1 tablespoon coconut milk
directions
- Preheat the oven to 350°F.
- Beat yolks and erythritol until foamy.
- Add in the sweet potato starch and keep on mixing well until creamy.
- Keeping on mixing, add in the vanilla extract, apple cider vinegar, orange juice and a pinch of stevia, baking soda and sodium bicarbonate.
- Add in the whites, mix well and lastly add in the coconut flour.
- When the batter is smooth and rather solid, transfer it into a pastry bag.
- Line a baking pan with parchment paper and squeeze out dollops of batter on the pan, swirling the pastry bag around so you can give it a circular shape.
- Sprinkle your AIP Coconut Macaroons with shredded coconut and bake for 18-20 minutes.
- When the AIP Coconut Macaroons are ready, take them out of the oven, place them on a griddle and let them cool down while you prepare the Prune Chocolate Filling.
- Blend the dried prunes together with the coconut milk until creamy.
- Melt the dark chocolate over very low heat. When melted, add in the blended prunes and mix well until smooth.
- Scoop a teaspoon of Prune & Chocolate Filling on the bottom of one of the AIP Macaroons and sandwich another one on top. Continue until finished and enjoy your amazing grain free dessert!
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RECIPE SUBMITTED BY
littlebitesofbeauty
United States