Recipe: Juicy Vickys Coconut Chocolate Macaroons GF DF EF SF NF

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Before you jump to Vickys Coconut Chocolate Macaroons GF DF EF SF NF recipe, you may want to read this short interesting healthy tips about How to Elevate Your Mood with Food.

Many of us have been trained to believe that comfort foods are terrible and to be avoided. However, if your comfort food is candy or junk food this might be true. Soemtimes, comfort foods can be very nourishing and good for us to consume. There are a number of foods that actually can boost your moods when you consume them. If you are feeling a little bit down and you're in need of a happiness pick me up, try some of these.

Green tea is wonderful for moods. You were sure it had to be included in this article, right? Green tea has been found to be chock-full of an amino acid referred to as L-theanine. Studies have shown that this amino acid basically induces brain waves. This will improve your brain's focus while also calming the rest of your body. You probably already knew how easy it is to become healthy when you drink green tea. Now you are well aware that it helps you to elevate your moods too!

As you can see, you don't have to turn to junk food or foods that are not good for you just so to feel better! Go with these hints instead!

We hope you got insight from reading it, now let's go back to vickys coconut chocolate macaroons gf df ef sf nf recipe. You can have vickys coconut chocolate macaroons gf df ef sf nf using 6 ingredients and 8 steps. Here is how you achieve that.

The ingredients needed to make Vickys Coconut Chocolate Macaroons GF DF EF SF NF:

1. Provide 240 ml of full fat coconut milk.
2. Take 80 ml of agave nectar or maple syrup.
3. Prepare 2 tsp of vanilla extract or powder.
4. Use 40 grams (1/4 cup) of potato starch - NOT flour.
5. Use 225 grams (3 cups) of desiccated / finely shredded unsweetened coconut.
6. Prepare 120 grams of chocolate chips, I use Moo Free or Enjoy Life free-from brands.

Steps to make Vickys Coconut Chocolate Macaroons GF DF EF SF NF:

1. Preheat the oven to gas 4 / 180C / 350°F and liberally grease a large baking sheet lined with parchment paper. This is important as the macaroons will stick if you don't grease the paper.
2. In a medium bowl, mix together the coconut milk, agave and vanilla.
3. Add the potato starch a little at a time, beating to combine, then stir in the coconut.
4. Measure out a level tablespoon of the mixture. Using your fingers, mould the spoonful into a cone-like mound while still on the spoon, then slide off onto the baking sheet spacing them at least half an inch apart. Repeat until the baking sheet is full.
5. Bake until firm and lightly golden, about 15 minutes. Peel the macaroons from the baking sheet and refrigerate until firm. Continue to bake the rest of the macaroons in batches until the mixture is used up.
6. Melt the chocolate in a small bowl over a saucepan of simmering water, making sure the water isn't touching the bottom of the bowl.
7. Spoon some chocolate over the top of each macaroon. You can completely coat them if you prefer but I like to do a splodge on top so your fingers don't get all chocolate-y eating them.
8. Refrigerate until set and store in a lidded container in the fridge until eaten.

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