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Vickys Coconut Chocolate Macaroons GF DF EF SF NF
Vickys Coconut Chocolate Macaroons GF DF EF SF NF

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 Foods That Make Your Mood Better.

Many of us have been trained to believe that comfort foods are not good and must be avoided. But if your comfort food is candy or junk food this is true. Otherwise, comfort foods may be super nutritious and good for you. There are several foods that, when you consume them, may improve your mood. If you seem to be a little bit down and you’re needing an emotional pick me up, try some of these.

Eggs, would you believe, are terrific for helping you combat depression. Just see to it that you don’t get rid of the yolk. The yolk is the part of the egg that is the most important in terms of helping you cheer up. Eggs, especially the egg yolks, are rich in B vitamins. The B vitamin family can be fantastic for lifting up your mood. This is because these vitamins increase the function of your brain’s neural transmitters (the parts of the brain that affect how you feel). Eat an egg and feel happier!

Now you know that junk food isn’t necessarily what you need to eat when you wish to help your moods get better. Try 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 cook vickys coconut chocolate macaroons gf df ef sf nf using 6 ingredients and 8 steps. Here is how you achieve it.

The ingredients needed to make Vickys Coconut Chocolate Macaroons GF DF EF SF NF:
  1. Take 240 ml full fat coconut milk
  2. Get 80 ml agave nectar or maple syrup
  3. Provide 2 tsp vanilla extract or powder
  4. Use 40 grams (1/4 cup) potato starch - NOT flour
  5. Provide 225 grams (3 cups) desiccated / finely shredded unsweetened coconut
  6. Take 120 grams chocolate chips, I use Moo Free or Enjoy Life free-from brands
Instructions 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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