Scale

For the AIP Coconut Macaroons:
30 gr Erythritol
2 free range Egg Yolks (about 30 gr)
30 gr Sweet Potato Starch
1 tsp Ginger Juice
1 tsp Apple Cider Vinegar
1 1/2 tsp Vanilla Extract
20 g of Fresh Squeezed Orange Juice
25 g melted Coconut Oil
2 free range Egg Whites
1/2 tsp of Baking Powder
1/2 tsp of Sodium Bicarbonate
40 gr Coconut Flour
For Garnishing:
1 tbsp of shredded Coconut Flakes
For the Prune & Chocolate Filling:
30 gr pitted Dried Prunes
20 gr 100% Dark Chocolate*
1 tbsp Coconut Milk
* to keep this recipe AIP (replace the chocolate with 20 more grams of dried prunes.)

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PROCEDURE:
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!