Chocolate-Drizzled Maple Coconut Caramel Macaroons

• Vegan
• Gluten free
• Paleo

• Canned Goods

  • 1/4 cup Coconut cream, canned

• Condiments

  • 3/4 cup Maple syrup

• Baking & Spices

  • 1/2 cup Bob's red mill almond flour
  • 5 oz Dark chocolate
  • 1/2 tsp Sea salt flakes
  • 2 tsp Vanilla extract

• Oils & Vinegars

  • 1 tbsp Coconut oil

• Nuts & Seeds

  • 3 cups Bob's red mill coconut, Flaked
  • 2 tbsp Bob's red mill pumpkin seeds, toasted

• Tools & Equipment

  • 1 Parchment paper

Found on azgrabaplate.com

Description

Ingredients

• 3/4 cup maple syrup
• 1/4 cup canned coconut cream
• 1 tablespoon coconut oil
• 2 teaspoons vanilla extract
• 3 cups Bob’s Red Mill Flaked Coconut
• 1/2 cup Bob’s Red Mill Almond Flour
• 5 ounces dark chocolate
• 2 tablespoons Bob’s Red Mill Pumpkin Seeds, toasted
• 1/2 teaspoon of sea salt flakes
• Parchment paper

Directions

• Preheat the oven to 350 degrees F. Line three baking sheets with parchment paper.
• Add the pumpkin seeds to one of the baking sheets and toast them in the oven for about 5 minutes. Set aside.
• In a small saucepan over medium heat, combine the maple syrup, coconut cream, and coconut oil. Bring the mixture to a boil, stirring constantly for about 5 minutes, or until the mixture thickens slightly. The mixture will be thin and runny. Remove from the heat and add the vanilla and 1/4 teaspoon of sea salt.
• Combine the flaked coconut, almond flour, and about half the caramel sauce (refrigerate the remaining sauce) in a food processor. Mix until the ingredients hold together to form a ball.
• Use a tablespoon and scoop the mixture into balls about 1-1/2-inches around. Use your hands to press the balls together firmly and place them on the second baking sheet.
• Bake for 8-10 minutes, or until just lightly golden. Cool completely.
• Microwave the chocolate in 15-second increments until melted.
• When the cookies are completely cool, dip the bottom of each into the chocolate and place on the lined baking sheet. Drizzle the remaining chocolate over the tops of the cookies.
• Sprinkle the tops with the pumpkin seeds and the remaining sea salt.
• Refrigerate the cookies for at least 30 minutes for the chocolate to harden.
• If you’d like, drizzle the remaining caramel sauce over the cookies just before serving.