How to Make Speedy Chocolate Dipped Coconut Macaroons Super Easy

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Before you jump to Chocolate Dipped Coconut Macaroons recipe, you may want to read this short interesting healthy tips about Use Food to Improve Your Mood.

For the most part, people have been taught to think that "comfort" foods are terrible for the body and need to be avoided. Often, if your comfort food is a sugary food or another junk food, this holds true. Soemtimes, comfort foods can be utterly nourishing and good for us to eat. There are some foods that, when you consume them, can boost your mood. When you feel a little down and are in need of an emotional pick-me-up, try a couple of these.

Grains can be great for fighting a bad mood. Quinoa, barley, teff, millet, etc are all wonderful for helping you feel happier. They help you feel full also which can truly help to better your mood. Feeling hungry can be terrible! The reason these grains are so wonderful for your mood is that they are easy for your stomach to digest. These foods are easier to digest than others which helps kick start a rise in your sugar levels which in turn brings up your mood to a happier place.

See, you don't need to consume all that junk food when you wish to feel better! Try a couple of of these tips instead.

We hope you got insight from reading it, now let's go back to chocolate dipped coconut macaroons recipe. You can cook chocolate dipped coconut macaroons using 8 ingredients and 7 steps. Here is how you achieve it.

The ingredients needed to prepare Chocolate Dipped Coconut Macaroons:

1. Provide 14 oz of shredded coconut (about 5 1/3 cups).
2. Take 4 of egg whites.
3. Use 2/3 cup of white sugar.
4. Take 6 tbs of all purpose flour.
5. You need 1 tsp of vanilla or almond extract.
6. You need 1/4 tsp of salt.
7. You need 1 cup of semi sweet chocolate chips.
8. Prepare 1/2 cup of dark chocolate chips.

Instructions to make Chocolate Dipped Coconut Macaroons:

1. Preheat oven to 325°F. Line a baking sheet with parchment paper. Spray paper lightly with cooking spray. Set aside..
2. In a large bowl mix together coconut, flour, sugar, and salt. Stir in egg whites and extract until fully incorporated. Mixture should stick together and be able to form a wet ball..
3. Drop by tbs onto prepared baking sheet (I fit 24 at a time). Bake 20 minutes or until edges are golden..
4. Remove from oven and immediately transfer to a wire rack to cool completely..
5. When cookies are cool, place chocolate chips in a microwave safe bowl. Microwave in 30 second increments until fully melted, stirring after each round..
6. Dip bottoms of macaroons into chocolate. Allow some excess to drip off and place on wax paper lined baking sheet. Place in refrigerator until chocolate is set..
7. Store in an airtight container. Best kept refrigerated. Pull out of fridge at least 15 minutes before serving. Enjoy!.

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