Coconut Chocolate Macaroons, Dessert, Eat Well, Food, Life Lessons, Live Well

Coconut Chocolate Macaroons + How to stress-less

I have this in store for you today! Coco-nutty Macaroons dipped in velvety chocolate sauce. topped with crunchy pistachios. 

DSC_0208 macaroon pistachio 2 It’s currently exam prep month for me. and also for everyone else around me. So the energy is quite intense. Whenever I walk into the library, I can feel everyone peering into their textbooks or laptops. Whenever someone makes a noise (crunching on some crisps, or get an unexpected phone call), everyone turns and give them the death stare. It’s seriously scary.

I find some people heavily highlighting the journals that we should have read (but did not) during the term time. The academic journals have a colourful mesh of rainbow on it now. At least it doesn’t look as boring as it did before 🙂 Others are drawing funny looking diagrams in sticky notes and pasting their textbooks, files, folders, bags, coffee cups (even jackets) with it. I often hear groups of people gathered around a laptop trying to decipher or debating what Asquared +Q x Z(to the power of 3) – 1080 means. It surely must make sense to them, because my brain can’t seem to decipher anything of it.

It’s funny how many pens you find randomly lying around. I found some being left on tables, on chairs, even on top of the toilet paper in the bathroom stall (one might curiously ask why it was left there..?)

Anyways. Enough of my random observations.

What I wanted to talk about was how to navigate stressful days. Or stressful times in our life. There is two types of stress that I’ve encountered throughout my life. There’s the good kind. Where you feel the blood pumping through you, a slight sense of adrenaline rush, and motivates you to get up and take action. You feel positive. Exuberant. You look forward and feel excited of what’s to come.

Then there’s the bad kind. Where the stress is too much. This is where you feel slightly (nauseated), blinking blankly into a space in front of you but your mind is going at a hundred miles an hour, thinking of all the things that can (or will possibly) go wrong. You feel scared. tense. under pressure. You start acting, taking unnecessary precautions out of fear.

If you notice though, what makes the stress good or bad, is our way of thinking. When we learn how to train our mind to respond to what seems like a stressful situation (e.g test, exams, projects, looming deadlines, a speech, a pitch for our career) in a helpful way, we can maintain our energy in a good motivating way and not be an a state of stress that weighs us down. I’m going to share both physical and mindful ways of how to navigate through stressful days, and I hope that it will benefit you!

 

Physical remedies to de-stress

From experience, I find getting physically really helps. So I would eat a nourishing and balanced breakfast that would keep me full until lunch time. These breakfasts might look like banana blueberry spelt pancakes with almond butter, or a bowl of my favorite Cinamon Orange Vanilla Scented Granola with natural yogurt and berries, 2 slices of these Super Energising Banana Bread , or these fluffy Cinamon Scrolls with heaps of almond butter and bananas. With a cup of freshly brewed coffee.

(yes, i have a special relationship with bananas and almond butter)

I make sure to get plenty of carbs, healthy fats, fresh fruit, and protein in my system. The carbs give me energy, fruits give me the vitamins and antioxidants (which are helpful in keeping stress at bay), and the almond butter and yogurt give me healthy fats and protein so that I stay satiated and able to think clearly.

I also like packing snacks in my backpack. I get snacky around in the afternoon and need something to get me through until dinner time. Usually these are nuts and seeds, dates, chocolate cake, bananas, apples, oranges. I also have a small tub of almond butter in my backpack and always a dark chocolate bar 🙂

For lunch and dinner I usually have plenty of greens, fish or eggs, or meat if I’m craving it, with rice, noodles, or pasta. I also usually end the day with some type of dessert. Usually it’s something chocolatey.

chocolate faded 2

I also stretch frequently. I find that my body gets stiff after sitting for long periods of time. So I would get up and walk around (now you know that’s where my random observations come from). I take plenty of breaks too, whether it’s reading other blogs, or baking. 🙂

I try and fit an exercise here or there. Usually it’s a run and some weights exercise around three times a week. It’s not a priority for me though these days. I used to be obsessed with exercising, especially during my recovery and anorexia period (where I would hit the gym almost everyday and run close to 28 – 30km a week). That’s for another blog post though. I’ve learned to exercise intuitively these days. I’ve learned to listen to what my body really needs. If it’s really tired, I don’t push myself to the gym, I don’t feel the need to exercise to pursue a goal (e.g. to lose weight) or punish myself anymore. And that’s really liberating. I find that my body is happy with going to the gym 3 – 4 times a week, a mix of running and moderate exercise. You might need more or less than me, and that’s okay. I do find that staying physically active helps a lot in managing stress.

 

Mindful remedies to de-stress I’m a recovering perfectionist and workaholic and it used to be that my grades and achievements would define my worth as a person. It’s a stressful state to be in and I’ve learned to slowly let go of these underlying beliefs and thinking patterns that made me to be under so much stress.

So over the years, I’ve learned some tools to keep too much stress at bay. I hope that these would benefit you too!

 

Good intentions

Every morning, just upon waking, I mentally ready myself. I would say that I would do my best with the things that need to be done and let go of any expectations.  This helps me to approach the study time in a healthy, unpressurized way, so that I would be able to think clearly and focus on the present moment.

 

Being kind to yourself

I used to be very hard on myself. If I set a schedule to study this many topics this day, I would not go home until I get through all on my list to the extent that I would sacrifice sleep and food. I’ve learned to listen to my mind and body though. Whenever I feel tired, I give myself permission to stop, take a nap, bake, rest, and get back to it later.  I find that if I force myself through the tired-ness, I’m not able to process anything as effectively anymore. And I find that I come back refreshed after the break and able to think better. I also learned to stop being too critical or self-judgmental of myself if I don’t finish studying according to the schedule. There’s always another day tomorrow to continue.

 

It’s about the learning

I used to study for the sake of getting a grade. I used to work backwards, If i wanted an A or B, I would find what it would take to get that A or B and do everything in my will power to do that (even if it seemed impossible). This was very tiring mentally, especially. Since, every time I studied, I would get these horrible thoughts of thinking to myself, ‘What if I don’t get the results I wanted? All of my efforts would be pointless. ‘

I’ve learned to shed this pattern of thinking though and adopt a healthier one that took considerable pressure off of myself. Instead of studying as a means to an ends, I learned to appreciate the learning that comes with it. I love books, and reading, (i’m a bookworm at heart) and I’ve come to appreciate the knowledge I’m learning about the subject that I’m studying for. This way of thinking helps me to let go of the results and focus on the present, on studying, on learning the lessons that come. It’s translated into how I live too. I’ve come to embrace the experiences I’m having, and not judging them as ‘good’ or ‘bad’ experiences, but just what I can learn from them.

 

Have perspective

The stress that surrounds exam time is heavy. This also goes to anytime whenever we put ourselves on the line for something that we have been working hard for a long time, we become vulnerable to the results that will follow. It may be an important part in our life, but it doesn’t define us. Learn what you can, be present, be kind and helpful to others around you. Have the courage and faith to say that you’ve done the best you can with the time you had and trust that whatever happens, is for good.  Stressful times in our life is just like any other time in our lives, it will pass. Another time and season will come after it. Life goes on.

 

So one of the snacks I like to pack during my study days is this Coconut Macaroon dipped in Chocolate encrusted with nutty pistachios. They are sweet, coconutty, chocolatey, crunchy on the outside and oooey-gooey soft on the inside. The chocolate layer is optional, the macaroon itself is good. but i like the coconut chocolate combination.

macaroon dipped

Recipe

Ingredients:

For the MACAROON

2 cups dessicated coconut

A pinch of salt

2 Tbsp of melted coconut oil

3 egg whites (whisked until fairly foamy and stiff)

1 cap / tsp vanilla essence

1/4 maple syrup (or another sweetener you prefer)

 

CHOCOLATE COATING

Choose your method:

Melt 1/2 bar of your favorite chocolate bar (I like to use Green & Blacks 85% Chocolate Bar)

A pinch of salt

A few Tbsp of freshly brewed coffee (the coffee I think makes the chocolate taste stand out a bit more). Alternatively,  you may use water.

or

3 Tbsp of coconut oil

2 Tbsp of raw cacao powder

2 Tbsp of maple syrup (or another sweetener you prefer)

A pinch of salt

 

Optional

Crushed pistachios

 

Instructions:

To make the MACAROON

1. Preheat your oven to 180 Celsius.

2. Whisk the egg whites and the pinch of salt together with a hand mixer until fairly stiff and foamy. See the photo below. It will take approximately 5 – 7 minutes. You can do this manually, however it might take a while… (but you will get some good arm exercise while doing it! )

whisk whisk

3. In another bowl, combine the shredded coconut with the 1/4 cup sweetener of your choice and the 2 Tbsp of melted coconut oil. Taste, and see if it is sweet enough to your liking. If not add a bit more sweetener.

4. Fold (gently) the shredded coconut mixture into the whipped egg whites until well combined.

5. Line a baking pan with parchment paper. Using an ice cream scoop or a tablespoon, and place rounded scoops of the coconut onto the parchment paper. You may flatten the macaroons or choose to simply let it be rounded. It will be tasty (and cute, does anyone think they look like snowballs?) either way.

snowballs

6. Bake for 15 – 18 minutes until they are golden brown and toasty on top. They do bake quite quickly, so look out in the 14-16 minutes to avoid over-baking the macaroons.

7. Take it out and slide the parchment paper carefully on top of a wire rack to let the macaroons cool.

  macaroons faded

 

CHOCOLATE COATING

1. Choose your preferred chocolate coating. Either the bar or made with the coconut oil mixture.

2. Melt the chocolate in a bowl above a pan filled about halfway with hot water. With very low heat, stir the chocolate around until it melts. If you are using the coconut oil mixture, melt the coconut oil first, then add the sweetener, and then the cacao powder and salt. Stir gently to combine.

3. Dip each macaroon into the chocolate mix. Place on top of the parchment paper again to let the chocolate coating set (you can also refrigerate it so that the chocolate sets quicker). Decorate with crushed pistachios (or another nut) if you wish.

  macaroon chocolate

macaroons pistachio 1

I hope you enjoy this Coconut Macaroon recipe! If you do decide to make it, tag me @wellnesstogo #wellnesstogo. I love seeing your creations! 

I hope that my tips in how to de-stress are helpful. Do you have your own ways in how to manage stress? Comment below, I would love to know and connect with you! <3

 

Much love,

Gaby

  macaroon stack

  pistachio macaroon soft

 

Coconut Chocolate Macaroon + Good Intentions
 
Prep time
Cook time
Total time
 
Simple, baked coconut macaroon dipped in chocolate with crushed pistachios.
Author:
Recipe type: Snack
Serves: 8 - 10
Ingredients
  • For the MACAROON
  • 2 cups dessicated coconut
  • A pinch of salt
  • 2 Tbsp of melted coconut oil
  • 3 egg whites (whisked until fairly foamy and stiff)
  • 1 cap / tsp vanilla essence
  • ¼ maple syrup (or another sweetener you prefer)
  • CHOCOLATE COATING
  • Choose your method:
  • Melt ½ bar of your favorite chocolate bar (I like to use Green & Blacks 85% Chocolate Bar)
  • A pinch of salt
  • A few Tbsp of freshly brewed coffee (the coffee I think makes the chocolate taste stand out a bit more). Alternatively, you may use water.
  • or
  • 3 Tbsp of coconut oil
  • 2 Tbsp of raw cacao powder
  • 2 Tbsp of maple syrup (or another sweetener you prefer)
  • A pinch of salt
  • Optional
  • Crushed pistachios
Instructions
  1. :
  2. To make the MACAROON
  3. Preheat your oven to 180 Celsius.
  4. Whisk the egg whites and the pinch of salt together with a hand mixer until fairly stiff and foamy. See the photo below. It will take approximately 5 - 7 minutes. You can do this manually, however it might take a while... (but you will get some good arm exercise while doing it! )
  5. In another bowl, combine the shredded coconut with the ¼ cup sweetener of your choice and the 2 Tbsp of melted coconut oil. Taste, and see if it is sweet enough to your liking. If not add a bit more sweetener.
  6. Fold (gently) the shredded coconut mixture into the whipped egg whites until well combined.
  7. Line a baking pan with parchment paper. Using an ice cream scoop or a tablespoon, and place rounded scoops of the coconut onto the parchment paper. You may flatten the macaroons or choose to simply let it be rounded. It will be tasty (and cute, does anyone think they look like snowballs?) either way.
  8. Bake for 15 - 18 minutes until they are golden brown and toasty on top. They do bake quite quickly, so look out in the 14-16 minutes to avoid over-baking the macaroons.
  9. Take it out and slide the parchment paper carefully on top of a wire rack to let the macaroons cool.
  10. CHOCOLATE COATING
  11. Choose your preferred chocolate coating. Either the bar or made with the coconut oil mixture.
  12. Melt the chocolate in a bowl above a pan filled about halfway with hot water. With very low heat, stir the chocolate around until it melts. If you are using the coconut oil mixture, melt the coconut oil first, then add the sweetener, and then the cacao powder and salt. Stir gently to combine.
  13. Dip each macaroon into the chocolate mix. Place on top of the parchment paper again to let the chocolate coating set (you can also refrigerate it so that the chocolate sets quicker). Decorate with crushed pistachios (or another nut) if you wish.

2 Comments

  1. Berta.karaim@gmail.com'
    Berta says

    I must be honest: I read this post as a form of procrastination (because at six o’clock on a Saturday night I simply can’t focus on circular functions 😉 ), but your words made me feel much less guilty (this doesn’t make sense, but I hope you know what I’m trying to say) and reminded me that it’s ok to take a break! I love your writing style; it’s both enjoyable AND informative. Every single time I’ve read a post from you, I’ve come away with new ideas on how to improve myself! I can’t wait for more posts, as well as the time to read your older ones! Oh and I must, must, must make one of your delicious-looking recipes!!

    • The way you describe ‘circular functions’ makes me smile. Yes, I completely understand what you’re saying! It’s not only okay to take a break, our bodies and minds need it! Thank you for reading <3 let me know if you make any of the recipes!

Comments are closed.