Chocolate Dipped Coconut Caramel Macaroons.
Imagine biting into a chewy, sweet macaroon that’s perfectly balanced with the richness of chocolate and the tropical flavor of coconut. These Chocolate Dipped Coconut Caramel Macaroons are not just a treat for your taste buds; they’re also simple to make, using wholesome ingredients that you can feel good about. With a delightful blend of flaked coconut, almond flour, and a touch of maple syrup, this recipe is sure to become a favorite in your home.
Why It Works Every Time
The success of these Chocolate Dipped Coconut Caramel Macaroons lies in the balance of flavors and textures. The combination of the chewy flaked coconut and the creamy coconut milk creates a luxurious mouthfeel, while the almond flour adds a subtle nuttiness that complements the sweetness. Maple syrup serves as a natural sweetener, enhancing the overall flavor without being overpowering. Finally, the dark chocolate coating not only adds a decadent touch but also contrasts beautifully with the sweetness of the macaroons.
Your Shopping Guide
To whip up these delightful Chocolate Dipped Coconut Caramel Macaroons, here’s what you’ll need:
- 2 tablespoons Bob’s Red Mill Pumpkin Seeds – for a crunchy texture and added nutrition.
- 3/4 cup maple syrup – a natural sweetener that provides a rich flavor.
- 1/4 cup full fat canned coconut milk – ensures the macaroons are moist and flavorful.
- 1 tablespoon coconut oil – helps in binding the ingredients and adds richness.
- 2 teaspoons vanilla extract – enhances the overall flavor profile.
- Pinch of flaky sea salt – balances the sweetness perfectly.
- 3 cups Bob’s Red Mill Flaked Coconut – the star ingredient for that chewy texture.
- 1/2 cup Bob’s Red Mill Almond Flour – adds a nutty flavor and helps with texture.
- 5 ounces dark chocolate, melted – for dipping and drizzling.
Equipment Breakdown
To make your Chocolate Dipped Coconut Caramel Macaroons, you will need a few key pieces of equipment:
- Baking Sheet – for baking the macaroons.
- Parchment Paper – to line the baking sheet for easy removal.
- Mixing Bowls – for combining the ingredients.
- Whisk or Spoon – for mixing.
- Microwave-Safe Bowl – for melting the chocolate.
- Spoon or Cookie Scoop – to form the macaroons.
Method: Chocolate Dipped Coconut Caramel Macaroons.
Step 1: Prepare Your Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the macaroons from sticking.
Step 2: Mix the Wet Ingredients
In a mixing bowl, combine the maple syrup, full-fat coconut milk, coconut oil, and vanilla extract. Whisk until well combined and smooth.
Step 3: Combine Dry Ingredients
In another bowl, mix together the flaked coconut, almond flour, and a pinch of flaky sea salt. Stir well to combine.
Step 4: Combine Wet and Dry Ingredients
Pour the wet mixture into the dry mixture. Stir until everything is well combined. The mixture should be sticky yet hold together when pressed.
Step 5: Form the Macaroons
Using a spoon or cookie scoop, form small balls of the mixture and place them on the prepared baking sheet, spacing them about an inch apart.
Step 6: Bake
Bake the macaroons in the preheated oven for 15-20 minutes or until they are golden brown on top. Keep an eye on them to prevent burning.
Step 7: Cool
Once baked, remove them from the oven and let them cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Step 8: Melt the Chocolate
While the macaroons are cooling, melt the dark chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth.
Step 9: Dip and Drizzle
Once the macaroons are completely cool, dip the bottom of each macaroon into the melted chocolate and place them back on the parchment paper. Optionally, drizzle some chocolate over the tops for a decorative touch.
Step 10: Set the Chocolate
Allow the chocolate to set completely at room temperature or place the macaroons in the fridge for a quicker setting.
Quick Replacement Ideas
If you’re missing some ingredients or want to switch things up, here are some quick replacements:
- Agave Syrup instead of maple syrup for a similar sweetness.
- Cashew Cream instead of coconut milk for a different flavor.
- Sunflower Seed Flour instead of almond flour for a nut-free option.
- Milk Chocolate instead of dark chocolate for a sweeter chocolate flavor.
What Not to Do
To ensure your Chocolate Dipped Coconut Caramel Macaroons are perfect, avoid these common pitfalls:
- Don’t skip the cooling time before dipping in chocolate; warm macaroons can make the chocolate melt.
- Don’t overbake the macaroons, as they can become dry. Aim for a golden brown color.
- Don’t use sweetened flaked coconut if you want to control the sweetness level.
- Don’t rush the melting of chocolate; stir frequently to prevent burning.
Storage Pro Tips
To keep your Chocolate Dipped Coconut Caramel Macaroons fresh and delicious, consider these storage tips:
- Store in an airtight container at room temperature for up to a week.
- For longer storage, keep them in the fridge for up to two weeks.
- You can freeze them for up to three months; just ensure they are well-wrapped to prevent freezer burn.
- To thaw, simply leave them at room temperature for a few hours before enjoying.
Chocolate Dipped Coconut Caramel Macaroons. FAQs
Can I make these macaroons ahead of time?
Absolutely! You can prepare the macaroons a day in advance and store them in an airtight container. They taste even better after the flavors have had time to meld.
What if I don’t like coconut?
If coconut isn’t your thing, you can try using rolled oats or a combination of nuts and seeds for a different texture and flavor.
Can I use another type of flour?
Yes! You can replace almond flour with any nut flour or even all-purpose flour, but keep in mind that it may alter the flavor and texture slightly.
How do I know when the macaroons are done baking?
The macaroons are done when they are golden brown on top. If they are still pale, give them a few more minutes in the oven.
Next Up in Your Queue
If you loved these Chocolate Dipped Coconut Caramel Macaroons, check out these delicious recipes:
- Caramel Cheesecake Bites
- Butter Cake With Salted Caramel Buttercream Frosting Recipe
- Dulce De Leche Brown Butter Chocolate Chip Cookie Bars
Before You Go
These Chocolate Dipped Coconut Caramel Macaroons are not just a dessert; they are a moment of joy in your day. Whether enjoyed with a cup of tea or as a sweet treat after dinner, they bring a taste of the tropics to your kitchen. With their delightful texture and rich flavor, you’ll find it hard to stop at just one. So gather your ingredients, and let’s create some delicious memories!
Chocolate Dipped Coconut Caramel Macaroons.
Ingredients
Equipment
Method
- Step 1: Prepare Your Baking Sheet. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent the macaroons from sticking.
- Step 2: Mix the Wet Ingredients. In a mixing bowl, combine the maple syrup, full-fat coconut milk, coconut oil, and vanilla extract. Whisk until well combined and smooth.
- Step 3: Combine Dry Ingredients. In another bowl, mix together the flaked coconut, almond flour, and a pinch of flaky sea salt. Stir well to combine.
- Step 4: Combine Wet and Dry Ingredients. Pour the wet mixture into the dry mixture. Stir until everything is well combined. The mixture should be sticky yet hold together when pressed.
- Step 5: Form the Macaroons. Using a spoon or cookie scoop, form small balls of the mixture and place them on the prepared baking sheet, spacing them about an inch apart.
- Step 6: Bake. Bake the macaroons in the preheated oven for 15-20 minutes or until they are golden brown on top. Keep an eye on them to prevent burning.
- Step 7: Cool. Once baked, remove them from the oven and let them cool on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
- Step 8: Melt the Chocolate. While the macaroons are cooling, melt the dark chocolate in a microwave-safe bowl. Heat in 30-second intervals, stirring in between, until smooth.
- Step 9: Dip and Drizzle. Once the macaroons are completely cool, dip the bottom of each macaroon into the melted chocolate and place them back on the parchment paper. Optionally, drizzle some chocolate over the tops for a decorative touch.
- Step 10: Set the Chocolate. Allow the chocolate to set completely at room temperature or place the macaroons in the fridge for a quicker setting.
Notes
- Store in an airtight container at room temperature for up to a week.
- For longer storage, keep them in the fridge for up to two weeks.
- You can freeze them for up to three months; just ensure they are well-wrapped to prevent freezer burn.
