It’s crunch time and by that I mean it’s cookie time! I don’t know if you’re ready for the holidays or if, like me, you’re still getting things together up until the last minute. These Chocolate-Drizzled Maple Coconut Caramel Macaroons might just save the day for you.
I’m an ambassador for Bob’s Red Mill, and they occasionally send me some of their products to try. Recently, they sent me a bit more than their usual goodies: I received a Cake in a Crate kit that included several Bob’s Red Mill ingredients.
I’m sure by now you’ve seen or even tried a home-delivery meal kit, but I had yet to see a DESSERT kit. Until now. Cake in a Crate kits are all-inclusive recipe kits you can use to create health-conscious desserts. Each kit includes a recipe and pre-measured, individually-packaged ingredients. Just check out their goodies and pick what you like. The package will be delivered right to your door. Hellooooo convenience!
All the ingredients are gluten free, vegan, kosher friendly, and refined sugar free. Another thing I love about Cake in a Crate is that they work with food bloggers just like me to create these lovely desserts.
These Chocolate-Drizzled Maple Coconut Caramel Macaroons are from Tieghan Gerard of Half Baked Harvest, and boy are they delicious. These macaroons are super easy to make (just what I needed right before Christmas), and they’re adorable, too – perfect for the cookie platter.
You’ll need a food processor to make these cookies, but since mine is out of commission due to the Cuisinart food processor recall (check yours to see if it’s on the list), I used my blender instead.
Tieghan’s recipe calls to add the reserved caramel sauce over the tops of the cookies just before serving them. I eliminated this step because I thought the macaroons tasted fabulous without it. Yes, I did some investigative taste-testing to come to this conclusion.
I loved these cookies and hope you will too. Grab a Plate wishes you the very best this holiday season, and into the year ahead. I appreciate your support and look forward to sharing more of my recipes with you in the new year!
- 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
- 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.