Chocolate Dipped Coconut Caramel Macaroons Recipe :-This season, I can’t wait to share all of my favorite baking ideas with you. There are a lot of great things coming up, but today’s fix is really great! I’m so excited to tell you that I’ve worked with Cake In a Crate and Bob’s Red Mill to make a special holiday baking kit that you can all buy and use to make your own gifts for the holidays! Oh yes, yes, yes!
I can finally give you the kit and recipe! You can bake these Chocolate Dipped Coconut Caramel Macaroons, give them as gifts, or just eat them yourself.
Also, I think these are a “healthy” treat. All of these treats are vegan, so they’re great for almost everyone. These are the materials…
Chocolate Dipped Coconut Caramel Macaroons Recipe
Ingredients :
- 2 tablespoons Bob’s Red Mill Pumpkin Seeds
- 3/4 cup maple syrup
- 1/4 cup full fat canned coconut milk
- 1 tablespoon coconut oil
- 2 teaspoons vanilla extract
- pinch of flaky sea salt
- 3 cups Bob’s Red Mill Flaked Coconut
- 1/2 cup Bob’s Red Mill Almond Flour
- 5 ounces dark chocolate melted
Instructions :
Warm the oven up to 350 degrees F. Put parchment paper on two baking sheets.
Spread the pumpkin seeds out on a baking sheet that has been prepared. Bake in the oven for 5 to 8 minutes, or until they are lightly toasted. Put away.
To make the sweet treat – Put the coconut milk, maple syrup, and oil in a small pot and set it over medium-low heat.
Bring the mixture to a boil and stir it all the time for 10 minutes, or until it has slightly thickened and shrunk down to ¾ cup. The caramel should be simple to pour. Take it off the heat and add the vanilla and a pinch of salt.
Put the coconut, almond flour, and all but 1/4 cup of the caramel into the bowl of a food processor. Set aside 1/4 cup of the caramel for topping. Pulse the ingredients until the mixture is very small pieces that can be rolled into a ball.
Put balls about the size of a tablespoon of the mixture on the baking sheet that has been prepared. Make sure the balls are tightly packed together. If you need to, you can use your hands to do this.
Put the macaroons in the oven and bake for 8 to 10 minutes, or until the tops start to look a little warm. Take it out of the oven and let it cool down all the way.
Put half of the chocolate in a bowl that can go in the microwave. Microwave for thirty seconds at a time, stirring between each time, until the chocolate is smooth and melted.
Take it out of the microwave and add the rest of the chocolate. Mix it in until it’s smooth.
Gently dip the bottom of each macaroon into the melted chocolate. Then, put them on a baking sheet lined with parchment paper.
Add any extra chocolate that you have left and then sprinkle with toasted pumpkin seeds. Put it in the fridge to get hard.
Once the chocolate has set, serve cold or at room temperature, and drizzle with the remaining caramel sauce. If desired, sprinkle with a bit more flaky sea salt!
