Maple Coconut Macaroons

Last December was not the most festive time of the year for me.  It was when I broke my wrist which among other things, put a huge damper on my holiday baking.  It was during that time when Bobs Red Mill sent a surprise:  Cake in a Crate.  This is a truly novel idea of sending a recipe plus all ingredients needed to make a fantastic dessert or snack.  I received the recipe for Maple Coconut Caramel Macaroons by Tieghan Gerard of the blog Half Baked Harvest.  This was first on my list once the wrist healed enough to get back to baking.

This cookie is made with whole, quality ingredients that are gluten free, vegan with NO refined sugars.  A combination of maple syrup, sweet almond flour and healthy flaked coconut makes the macaroon hard to resist but when rich dark chocolate is generously drizzled on top, well, we’ve taken this treat to an entirely new level.  I know you’ll enjoy WITHOUT guilt.

Ingredients:

• 3/4 c 100% pure maple syrup
• 1/4 c coconut cream
• 1 TBS coconut oil  (I like Skinny Coconut for absolute quality guarantee)
• 2 tsp vanilla extract (here is the link to make your own Vanilla Extract)
• 3 c Bob’s Red MIll Flaked Coconut (get the very best from Bob’s Red MIll)
• 1/2 c Bob’s Red Mill Almond Flour
• 6 oz dark chocolate
• 2 TBS toasted pumpkin seeds (toast on parchment lined baking sheet at 350F for 8 min)
• couple of pinches of flaky sea salt

1. Preheat oven to 350 F and line a baking sheet with parchment paper.
2. In a small saucepan on medium heat, combine maple syrup,  coconut cream, and coconut oil. Bring to a boil, stirring constantly for 8 minutes or until slightly thickened and reduced to 3/4 cup.  Remove from heat and stir in vanilla and just a pinch of the sea salt.
3. Add coconut, almond flour and all but 1/4 cup of the caramel to a food processor.  Mix until finely chopped and holds together when squeezed into balls.  *Save the reserved caramel sauce for drizzling on top when serving or for something else later. Keep in the fridge.
4. Drop the balls onto the parchment lined baking sheet. They should measure about 1 3/4 inch round. Pack tight.  Bake for 10 minutes, remove from oven and cool completely.
5. Melt the chocolate in the microwave or on the stove top, stirring until smooth.
6. Once the cookies have cooled, drizzle with the chocolate then sprinkle on the pumpkin seeds. Place in the fridge to set.  Sprinkle with more sea salt if desired and drizzle with left over caramel sauce.

Store in a tin.

Now head on over to Half Baked Harvest to see what else Tieghan is cooking up. I hear she has a NEW cook book out.

What have you been baking lately?

Joanne