Salted Caramel Coconut Macaroons are my contribution to the Fill The Cookie Jar event. Each month a wonderful group of bakers gather together to bake cookies based on a theme. This month our theme is St. Patrick’s day or Spring.
Spring is almost here! I saw a robin in the yard a few days ago and I was so happy to see him. Of course, a couple days later we had low temperatures and horrible rain storms. Poor robin!
When I think of Spring and food, I think of light, fresh ingredients. For me, coconut falls in that category. I think of a tropical island where it is warm and the sun shines on me.
When I began my clean eating journey, I knew I would have to change the way I incorporated sugar in my diet. By that, I mean – I cut refined sugar out of my diet. This was perhaps the hardest thing for me to do. I have always been someone who enjoyed a bowl of ice cream, a cookie or candy bar.
I realized that I could satisfy my sweet tooth, as long as I cut out refined sugar. So, I have been creating recipes like this salted caramel coconut macaroon recipe, that have maple syrup or honey in them.
You may look at these little bites of deliciousness and think, “that is not a big enough cookie for me,” but trust me. These little coconut macaroon cookies are full of sweetness and coconut flavor. I am not lying when I say this is the best coconut macaroon cookie recipe I have ever made.
You can easily make this recipe for your family in just a short amount of time. So grab your ingredients and get in the kitchen!
How to make salted caramel coconut macaroons:
Salted Caramel Coconut Macaroons
These macaroons are made with maple syrup and coconut cream. Sweet and delicious. Make some today.
- 3/4 cup maple syrup
- 1/4 cup canned coconut cream
- 1 TBL coconut oil
- 2 tsp vanilla extract
- 3 cups Flaked coconut No sugar added
- 1/2 cup Almond flower
- pinch flaked sea salt
Preheat oven to 350°
Line a baking sheet with parchment paper. Set aside
In a small saucepan combine the maple syrup, coconut cream and coconut oil over medium heat. Bring to a boil, stirring continuously for 5-8 minutes or until the mixture is think and caramelized. The mixture should reduce to about 3/4 of a cup.
Remove the caramel from the heat and stir in the vanilla and a small pinch of the sea salt.
In a food processor, add the coconut, almost flour and all but 1/4 of the caramel. The reserved caramel will be for drizzling.
Pulse the mixture until the coconut is finely chopped and will stick together and form the shape of a ball.
Make small cookie balls using a tablespoon. Place on the prepared cookie sheet. Make sure they are placed close together.
Bake for 8 - 10 minutes. The tops should just turn brown. Remove from the oven and let cool completely
Stir the remaining caramel (just in case it separated) and drizzle over the cooled cookies. Sprinkle a little flaked sea salt on the cookies and enjoyS
Store in the refrigerator
I hope you give this salted caramel coconut macaroon recipe a try. You won’t regret it.