• Maggie Fekete

Chocolate Coconut Cookies & Personal Chef Services

Updated: Oct 16


* SPOKEN WORD *


I actively practiced as a Personal Chef for around 6 years. I started in early 2013 and hung up my hat at the conclusion of 2018. My mother, Daina, is actually the one who got me started as a personal chef. She had interested clients with orders to fill but was personally booked. She delegated these requests to me, which changed my professional path for a period of time until I redirected my attention primarily to teaching online yoga, meditation, and writing for my health and wellness blog.


I often receive requests to fill just one more Personal Chef order for old times sake but would rather make a formal public announcement referring interested clients to my mother, Daina.


She's impressive in the kitchen to say the least. You might think I'm biased but honestly there are countless others who would confidently stand by my statement.


She has a Manager's Certification in Food Protection from the Department of Health within the State of Ohio, which is so very important in today's climate. One need not worry about food safety and sanitation when Daina is head chef.


Her background is also in health and wellness, specifically plant based nutrition. Daina doesn't force feed vegetarianism or veganism but rather delivers and serves delectable meals to order. Regardless of your dietary preferences she aims to please.


I surely visit my mother monthly but at times the frequency increases to weekly. She's always excited to cook for me when most individuals and chefs would dread the task. I follow a strict dairy-free, gluten-free, soy-free way of life in addition to being a vegetarian, consuming only honey and seafood as my animal sources.


She often has something new and exciting for me to taste test! This week we made chocolate coconut cookies and she's aware I'm sharing with you! They're super simple to make and with the holiday season right around the corner I figured y'all needed a Maggie Approved cookie! There's surely room for sweets in life but quality of ingredients and portion size are both key; on this topic the chocolate coconut cookie satisfies my needs as a connoisseur and as a nutritionist!


(Step 1) Gather Essentials: Organic ingredients if possible, at least NON-GMO Project Verified!

-1 cup FINELY SHREDDED coconut, unsweetened and unsulphured, I purchased at Raisin Rack in Westerville, Ohio

-1/2 cup almond flour, previously frozen to ensure freshness, by Wildly Organic also purchased at Raisin Rack

-1/4 cup 100% pure maple syrup

-3 tablespoons + 2 teaspoons MELTED coconut oil

-3 tablespoons semi-sweet chocolate chips by Enjoy Life

-1/2 teaspoon 100% pure vanilla extract

-1/8 teaspoon pure himalayan sea salt

(Step 2) Preheat oven to 300 degrees fahrenheit.


(Step 3) In a medium sized bowl, mix: shredded coconut, almond flour, maple syrup, just 3 tablespoons of MELTED coconut oil, vanilla, and salt.


(Step 4) Line cookie sheet with parchment paper.


(Step 5) Estimate the size of your cookies by using a heaping teaspoon; roll batter into balls and place on parchment paper.

(Step 6) Bake for 23 minutes then remove from oven and let cool for an additional 20 minutes.


(Step 7) In a small sauce pan over low heat ensure you have the remaining 2 teaspoons of MELTED coconut oil then add in your chocolate chips. When the coconut oil and chocolate chips become one...dip each cookie into the coconut chocolate and return cookies to parchment paper.



(Step 8) Using spoon, drizzle melted coconut chocolate on top of cookies!


(Step 9) Enjoy guilt free as the ingredients are wonderful and the portion size is perfect!


Don't feel like planning, shopping, cooking, baking, cleaning, and serving! Sounds like you need a personal chef! Contact Daina! She's my number one recommendation if you're in need!


Peace, Love, & Everlasting Protection!


Namaste,


Maggie

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