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1
Preheat the oven to 350°F.
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2
Beat yolks and erythritol until foamy.
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3
Add in the sweet potato starch and keep on mixing well until creamy.
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4
Keeping on mixing, add in the vanilla extract, apple cider vinegar, orange juice and a pinch of stevia, baking soda and sodium bicarbonate.
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5
Add in the whites, mix well and lastly add in the coconut flour.
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6
When the batter is smooth and rather solid, transfer it into a pastry bag.
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7
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.
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8
Sprinkle your AIP Coconut Macaroons with shredded coconut and bake for 18-20 minutes.
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9
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.
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10
Blend the dried prunes together with the coconut milk until creamy.
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11
Melt the dark chocolate over very low heat. When melted, add in the blended prunes and mix well until smooth.
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12
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!
