Thanks to Bob’s Red Mill and Cake in a Crate for inspiring this post. They partnered with Half Baked Harvest to send out macaroon kits for the Heroes of the Mill to try. I had fun making these little treats and they are super yummy!
When I was little I was not a coconut fan. I remember the first time I saw and tasted coconut was at a classmates birthday party in school (first grade maybe?). They had a chocolate cake with coconut shavings on top and I did not know what the ‘little white shavings’ were on top of the cake. I tried it and thought that they ruined a perfectly good chocolate cake. When my mom came to pick me up from school, I told her about the ‘little white shavings’ and she said that they were coconut. For years I remembered how that coconut tasted and shied away from all things coconut. It was not until four or five years ago that I bought a big bag of coconut shavings for baking and realized that coconut was in fact not all that bad.
These coconut macaroons did not disappoint. They are refined sugar-free, gluten-free, soy-free, kosher-friendly, and vegan (as are all of Cake in a Crates kits). The ingredients came in cute little glass containers and packages. The neat and organized part of me loved that. 🙂
Half Baked Harvest posted her recipe on her website, but the recipe was included with the kit as well. I used less chocolate chips in the recipe out of personal preference, but other than that I did not stray from the original recipe.
Makes 13 macaroons
- 2 tablespoons Bob’s Red Mill Pumpkin Seeds
- 3/4 cup maple syrup
- 1/4 cup coconut cream
- 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 (I used 1/2 cup)
- Pre-heat oven to 350 degrees F and line a baking sheet with parchment paper.
- Add the pumpkin seeds to the baking sheet and toast for 5-8 minutes (I toasted mine for 7 minutes).
- To make the caramel, combine the maple syrup, coconut cream, and coconut oil in a small sauce pan and bring to a boil. Stir continuously for about 7 minutes or until the mixture has thickened slightly and been reduced to about 3/4 of a cup. Remove from heat and add in vanilla extract and a pinch of sea salt.
- In a food processor or high-powered blender (I used my Ninja 8 cup food processor attachment/blender), add the flaked coconut, almond flour, and all but 1/4 cup of the caramel. Pulse/blend until the mix is finely chopped and holds together when squeezed into a ball. Place the remaining 1/4 cup of the caramel on a bowl and store in the refrigerator to use later when topping the macaroons.
- I keep my oven on at 350 degrees F and reused the parchment paper from the pumpkin seeds. I rolled the dough into little balls using my hands and then flattened them out a bit when I placed them on a prepare baking sheet. Make sure they are tightly packed. Bake in oven for 8-10 minutes or until the tops of the macaroons just appear toasted. Remove from oven and let cool completely before topping.
- Melt 1/2 cup of chocolate (or your desired amount). Gently dip the bottom of each macaroon into the melted chocolate and place on parchment lined baking sheet (again, I reused the parchment paper from before). Drizzle remaining chocolate over the macaroons. Top with pumpkin seeds and drizzle remaining caramel over the macaroons. Place them in the refrigerator to firm up. Enjoy!
Nutrition facts for 1 of 13 macaroons