Starch Alternative: Not a fan of starch? You can sub 2 tablespoons of your favorite flour, and even use packed
almond flour if you wish (though that version wouldn't be nut-free). Note, however, that
coconut flour will yield different results. If trialing it, I would use just the 4 teaspoons.
No Bake Option: Skip the baking step! Instead, whisk in 2½ tablespoons
coconut oil while the dough is still warm. Scoop onto parchment paper or wax paper (you an chill the dough at this stage for 15 minutes if it is too sticky to handle) - I use a 1 teaspoon measuring spoon to measure and shape. Chill in the refrigerator for 1 hour or longer. Can store, covered or wrapped, in the refrigerator or freezer.
Chocolate-Covered Option: Briefly chill macaroons (or longer, if you like). Melt ⅔ cup dairy-free chocolate chips with 2 teaspoons coconut oil. Place macaroons on a wire cooling rack placed over parchment or wax paper (to catch drips). Drizzle chocolate over macaroon tops (if too thick for your liking, whisk in another 1 teaspoon coconut oil, if too thin, melt and whisk in another handful of chocolate chips).