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!