It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!

Thin & Crispy Gluten Free Coconut Cookies

The gluten free coconut cookies are super simple thin and crispy drop cookies, and as addictive as potato chips. You can’t stop at just one!

Maybe it’s because you can bake just a few for tonight, or dozens and dozens and stash them in the freezer. Maybe it’s because a little tweak of the ingredients here or there can lead to a totally different and completely delicious cookie!

Sometimes a cookie this thin and crispy can be rather delicate (like oatmeal lace cookies), but these coconut cookies are somehow super crispy—but also durable enough to pack into cookie gift boxes and tins.

And when you make them with virgin coconut oil (that’s the kind of coconut oil that’s solid at room temperature), they’re naturally dairy-free too.

Thin & Crispy Gluten Free Coconut Cookies Recipe

The gluten free coconut cookies are super simple thin and crispy drop cookies, and as addictive as potato chips. You can’t stop at just one!

  • 1 cup + 2 tablespoons (90 g) unsweetened coconut flakes (chips)
  • 1 1/4 cups (175 g) all purpose gluten free flour (I used Better Batter)
  • 1/2 teaspoon xanthan gum (omit if your blend already contains it)
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 3/4 cup (150 g) granulated sugar
  • 1/2 cup (109 g) packed light brown sugar
  • 10 tablespoons (140 g) virgin coconut oil, melted and cooled (or use 1:1 unsalted butter, at room temperature)
  • 1 egg (50 g, weighed out of shell) at room temperature, beaten
  • 1 teaspoon pure vanilla extract
  1. Preheat your oven to 300°F. Line rimmed baking sheets with unbleached parchment paper and set them aside.
  2. On one baking sheet, place the coconut flakes in a single layer and place in the center of the preheated oven. Bake for 5 minutes, or until beginning to brown on the edges. Remove from the oven and allow to cool until no longer hot to the touch. Crush the toasted coconut chips into smaller pieces in your hands. Raise the oven temperature to 350°F.
  3. In a large bowl, place the flour, xanthan gum, baking soda, baking powder, salt, and granulated sugar, and whisk to combine well. Add the brown sugar, and whisk again to combine, working out any lumps.  Remove about 10 grams of the crushed toasted coconut chips and set them aside. Add the remaining coconut chips to the large bowl, and mix to combine. Create a well in the center of the dry ingredients and add the coconut oil, egg and vanilla, mixing to combine after each addition. The cookie dough will be very soft and sticky. If it is too sticky to handle, cover it and place it in the refrigerator to chill for about 30 minutes or until easier to handle.
  4. Scoop out cookie dough in pieces that are about 2 teaspoonsful each, and drop on the prepared baking sheets about 2 inches apart from one another. With wet hands, roll each into a ball, press into a disk about 1/2-inch thick and sprinkle lightly in the center with the remaining crushed toasted coconut chips.
  5. Place the baking sheets, one at a time, in the center of the 350°F oven and bake for about 10 minutes, or until the cookies are lightly golden brown in the center and slightly darker brown around the edges. Remove from the oven and allow to cool until set on the baking sheet. They will firm up within about 5 minutes.


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