Chocolate-dipped Coconut Macaroons

method:

• Preheat your oven to 190C/375F/ Gas 5. Put the coconut into a food processor and pulse for 30-45 seconds, but be careful it doesn’t clump or turn into a butter. Add one tablespoon of the coconut oil, the maple syrup, aquafaba, milk, salt and vanilla, and mix for another 15-20 seconds to combine. Add the cornflour and pulse several times, until you have a wet dough.
• Scoop out 1-1½ tablespoons of dough (using a measuring spoon) and gently place on a baking tray. They need to have lots of room between them – about 7-10cm (the size of your fist).
• Bake for 12-15 minutes, or until the tops begin to brown lightly, then remove from the oven and leave them to cool on the tray.
• To melt the chocolate, I use what is called the ‘double boiling technique’. Place 3-5cm of water in a small saucepan and bring to a simmer. Place a small heatproof bowl (ceramic or glass) over the saucepan, making sure that the bottom of the bowl is not touching the water. The double boiler provides heat through steam alone. Add your chocolate and the remaining tablespoon of coconut oil and stir frequently, until your chocolate mixture is melted and you have a pourable sauce
• Remove the bowl from the saucepan and set the chocolate aside to cool for five minutes, but not completely – you still want a pourable and dippable chocolate.
• Dip the underside of each macaroon into the bowl of chocolate, allowing any excess chocolate to drip off. Place each dipped macaroon on a plate, then place in the fridge to chill for 10-15 minutes. Store in the freezer for up to one month.