Go Back
Classic Chocolate Dipped Coconut Caramel Macaroons. shot

Chocolate Dipped Coconut Caramel Macaroons.

These Chocolate Dipped Coconut Caramel Macaroons are a tropical delight! Chewy, sweet, and dipped in rich dark chocolate, they’re irresistible!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Ingredients:
  • 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.
  • 1 pinch 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

  • Baking sheet
  • Parchment paper
  • Mixing bowls
  • Whisk or spoon
  • Microwave-safe bowl
  • Spoon or cookie scoop

Method
 

Instructions:
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.