When life hands you coconut, make macaroons. Specifically these maple coconut caramel macaroons.
A long time ago (in a galaxy far far away) Bob’s Red Mill sent me a box from Cake in a Crate – a plant based baking kit where every ingredient is gluten-free, vegan, and refined sugar free, and these ingredients come pre-measured along with a recipe card for your chosen creation that finishes the job in 6 steps or less. Go ahead, try and find an excuse to not bake when this is in your possession. Especially if you are dealing with snow on the second day of spring (seriously what the crap?).
The box I received was actually for maple coconut caramel macaroons, a recipe developed my Tieghan Gerard of Half Baked Harvest (they have a few other bloggers developing recipes for them as well), and I’ve been meaning to recreate them ever since because they were easy and so stinking good! And as you know I’m not normally one to adhere to a gluten-free, vegan, and refined sugar-free diet (ha could you imagine?), but these macaroons are something I would make again and again regardless. So here you go, a doubled version of the recipe because you’re going to need it.
And no this is not a sponsored post – I honestly just really liked the recipe and the general concept. As someone who likes sending family and friends treats for their birthdays, I think it would be fun to ship one of these boxes.
Two years ago: Eggs Benedict Breakfast Pizza with Spiralized Potato Crust
Five years ago: Steel Cut Oatmeal with Bananas & Cobbler Topping
Six years ago: Roasted Cabbage Wedges with Smoked Paprika
Seven years ago: Potica Nut Roll
MAPLE COCONUT CARAMEL MACAROONS
Makes 2 dozen
1-1/2 cup maple syrup
1/2 cup canned coconut cream (not milk)
2 Tbsp coconut oil
1 Tbsp vanilla extract
6 cups unsweetened flaked coconut
1 cup almond flour
6 oz. dark chocolate, melted
4 Tbsp toasted pepitas
Flaky sea salt
- Preheat oven to 350. Line two baking sheets with parchment paper or silicone baking mats and set aside.
- In a small saucepan over medium heat, add the maple syrup, coconut cream, and coconut oil. Bring to a boil and continue stirring for 5-8 minutes or until thickened and reduced to 1-1/4 cup. Remove from heat and stir in vanilla.
- In the bowl of a food processor, add the coconut, almond flour, and all but 1/4 cup of the caramel (set aside for topping). Pulse until finely chopped and holds it’s shape.
- Using a medium cookie scoop, form tightly packed walnut-sized balls and place on baking sheet.
- Bake for 8-10 minutes or until slightly golden. Remove from oven and allow to cool completely on the baking sheets.
- Once cooled, dip the bottoms of the macaroons into the melted chocolate and place back on the baking sheet. Drizzle the remaining chocolate over the tops and sprinkle with pepitas and salt. Allow chocolate to harden (speed up in the fridge) before serving with a drizzle of the reserved caramel.
Source: Adapted slightly from Half Baked Harvest.
Are you using sweetened flaked coconut or unsweetened flakes? And the coconut cream or coconut milk is unsweetened, correct? Thanks so much. These sound delicious.
Good question, I used unsweetened coconut flakes. And yes I used unsweetened coconut cream from a can, which is different from coconut milk.