Steps to Make Ultimate Vickys Coconut Chocolate Macaroons GF DF EF SF NF Easy

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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 Foods That Make Your Mood Better.

For the most part, people have been taught to think that "comfort" foods are not good for the body and must be avoided. At times, if your comfort food is basically candy or other junk foods, this is true. Other times, comfort foods can be perfectly nourishing and good for us to eat. There are a number of foods that, when you consume them, can boost your mood. When you feel a little down and need an emotional boost, try a few of these.

Eggs, believe it or not, can be really wonderful at dealing with depression. Just make sure that you don't toss out the yolk. The yolk is the part of the egg that is the most crucial in terms of helping raise your mood. Eggs, the egg yolks especially, are high in B vitamins. These B vitamins are wonderful for helping to elevate your mood. This is because they help improve the function of your neural transmitters, the parts of your brain that control your mood. Try eating an egg and jolly up!

See, you don't need to eat all that junk food when you are wanting to feel better! Try a few of these 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. To make vickys coconut chocolate macaroons gf df ef sf nf you only need 6 ingredients and 8 steps. Here is how you achieve that.

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

1. Prepare 240 ml of full fat coconut milk.
2. Provide 80 ml of agave nectar or maple syrup.
3. Provide 2 tsp of vanilla extract or powder.
4. Get 40 grams (1/4 cup) of potato starch - NOT flour.
5. Get 225 grams (3 cups) of desiccated / finely shredded unsweetened coconut.
6. You need 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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