Chocolate Dipped Coconut Caramel Macaroons
Ingredients
The macaroons
-
3
cups
Bob’s Red Mill Flaked Coconut
-
½
cup
Bob’s Red Mill Almond Flour
-
¾
cup
maple syrup
-
¼
cup
full fat canned coconut milk
-
1
tablespoon
coconut oil
-
2
teaspoons
vanilla extract
-
pinch
flaky sea salt
-
2
tablespoons
Bob’s Red Mill Pumpkin Seeds
The chocolate coating
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Toast the pumpkin seeds in the oven for 5-8 minutes until lightly toasted.
- In a saucepan, combine maple syrup, coconut milk, and coconut oil over medium heat, bringing to a boil for 10 minutes until thickened.
- Remove from heat and stir in vanilla and a pinch of salt.
- In a food processor, combine coconut, almond flour, and all but ¼ cup of the caramel, pulsing until finely chopped.
- Form tablespoon-sized balls of the mixture and place them on the prepared baking sheets.
- Bake the macaroons for 8-10 minutes until the tops are lightly toasted, then cool completely.
- Melt half the chocolate in a microwave-safe bowl, then stir in the remaining chocolate until smooth.
- Dip the bottoms of the macaroons in the melted chocolate and place them back on parchment.
- Drizzle with remaining chocolate and sprinkle with toasted pumpkin seeds.
- Refrigerate to firm up, then serve with the remaining caramel drizzled on top.
Nutrition Facts (estimated)
Servings
15 macaroons
Calories
279
Total fat
15g
Total carbohydrates
30g
Total protein
5g
Sodium
50mg
Cholesterol
0mg
You might also like