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Maple Coconut Caramel Macaroons
[Vegan, Gluten-Free]

RO By: Robin

Author Bio

Robin Runner is the author, recipe developer, photographer, and fitness enthusiast behind Knead to Cook.... Read More

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Maple Coconut Caramel Macaroons [Vegan, Gluten-Free]

Dairy Free

These vegan macaroons are quite the treat. The cookie itself is a classic take on the traditional macaroon but the toasted pumpkin seeds, melted chocolate, and sea salt makes these cookies truly stand out. They are perfect for a sweet snack with coffee or to round out a meal in... Read More

Ingredients You Need for Maple Coconut Caramel Macaroons [Vegan, Gluten-Free]

For the Macaroons:

3/4 cup maple syrup
1/4 cup coconut cream
1 tablespoon coconut oil
3 cups coconut, flaked
1/2 cup almond flour

For the Topping:

5 ounces vegan dark chocolate, melted
2 tablespoons pumpkin seeds, toasted
A pinch of sea salt

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How to Prepare Maple Coconut Caramel Macaroons [Vegan, Gluten-Free]

Preheat your oven to 350°F.
Toast your pumpkin seeds for 5 minutes.
In a saucepan, over medium heat, combine the maple syrup, coconut cream, and oil. Whisk and bring the mixture to a boil over medium heat.
Cook it for 5 minutes and then remove from the heat – continuing to whisk it.
Add the vanilla and a pinch of salt and then, set it aside.
Blend 1/3 cup of the caramel, coconut flakes, and almond flour until the ingredients stick together.
Make the mixture into tight balls and place them on a baking tray.
Bake them until they are golden. This should take 10 minutes.
Decorate them with your toppings before storing them in the refrigerator.

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