If you love coconut as much as I do you will love these soft chewy white clouds dipped in rich dark chocolate. Even those that don't love coconut find them hard to resist. I was gifted a Cake in a Crate box that included the recipe and all the ingredients to make these delicious bite-sized treats.
The original recipe called for pumpkin seeds but I didn't feel they added anything special to the cookie so I left them out. I also experimented with not dipping some of the cookies in chocolate, but everyone agreed the chocolate dipped were better. Below is the recipe with my changes.
Chocolate Dipped Coconut Maple Macaroons
3/4 cup maple syrup
1/4 cup full fat canned coconut milk
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
In a small saucepan set over medium heat, combine the maple syrup, coconut milk and coconut oil. Bring the mixture to a boil, stirring continuously, for 10 minutes or until the mixture has thickened slightly and reduced to ¾ cup. Remove from the heat and stir in the vanilla and a pinch of salt.
Add the coconut, almond flour, and all but 1/4 cup of the caramel (reserve the 1/4 cup caramel for topping) to the bowl of a food processor. Pulse until the mix is finely chopped and holds together when squeezed into a ball.
Drop tablespoon size balls of the mixture onto the prepared baking sheet. Make sure the balls are packed tight; if needed, use your hands to finely pack the balls together. Transfer to the oven and bake for 8-10 minutes or until the tops of the macaroons just begin to appear toasted. Remove from the oven and let cool completely.
Melt chocolate in a microwave-safe bowl for thirty second intervals, stirring after each interval until melted and smooth.
Gently dip the bottom of each macaroon into the melted chocolate and place on a parchment lined baking sheet. Drizzle with any remaining chocolate and caramel sauce. Sprinkle with flaky sea salt.