Maple Coconut Macaroons
Vegan, No refined sugar, Gluten Free. If you love coconut macaroons, you'll adore this guilt free treat.
Recipe type: Dessert
  • ¾ c 100% pure maple syrup
  • ¼ 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 Bobs Red MIll Flaked Coconut (get the very best from Bobs Red MIll)
  • ½ c Bobs 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 ¾ cup. Remove from heat and stir in vanilla and just a pinch of the sea salt.
  3. Add coconut, almond flour and all but ¼ 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 1¾ 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.
Recipe by Apple Crumbles at