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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 Discover How to Boost Your Mood with Food.

A lot of us have been trained to think that comfort foods are not good and to be avoided. At times, if the comfort food is a sugary food or another junk food, this is very true. Otherwise, comfort foods could be extremely nourishing and good for you. Several foods actually do improve your mood when you consume them. If you are feeling a little bit down and you need a happiness pick me up, try some of these.

Make a trail mixout of a variety of seeds and nuts. Peanuts, cashews, sunflower seeds, almonds, pumpkin seeds, and so on are all fantastic for helping to elevate your mood. This is possible as these foods are high in magnesium which promotes serotonin production. Serotonin is referred to as the “feel good” chemical and it tells your brain how you should be feeling day in and day out. The more serotonin you have, the better you will feel. Not just that but nuts, particularly, are a fantastic protein food source.

Now you can see that junk food isn’t necessarily what you should eat when you are wanting 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 do it.

The ingredients needed to prepare Vickys Coconut Chocolate Macaroons GF DF EF SF NF:
  1. You need full fat coconut milk
  2. Get agave nectar or maple syrup
  3. Take vanilla extract or powder
  4. Get potato starch - NOT flour
  5. Prepare desiccated / finely shredded unsweetened coconut
  6. You need 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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