PALEO SALTED CARAMEL AND CHOCOLATE DIPPED MACAROONS
These chewy cookies sparked a big debate in my house. I made them a few different ways to see if any versions came out better than others. But instead of my guinea pigs...I mean family... coming to a unanimous decision, we were all split on which version we liked best. One liked them plain without any chocolate or salted caramel (my husband), one liked them with just the salted caramel drizzle and no chocolate dip (me), one liked them just dipped in chocolate without the salted caramel (my oldest daughter) and one liked them with both the salted caramel and the chocolate (my mom). I may have to hire new taste testers if this keeps up.
I also tried some with shredded coconut, which my husband preferred, and some with flaked coconut, which I preferred. Luckily the morale of the story is, if you make them with the ingredients that you know you like (coconut flakes or shredded coconut... plain, chocolate dipped, caramel drizzled or all of the above) you can't really go wrong! Enjoy!
I also tried some with shredded coconut, which my husband preferred, and some with flaked coconut, which I preferred. Luckily the morale of the story is, if you make them with the ingredients that you know you like (coconut flakes or shredded coconut... plain, chocolate dipped, caramel drizzled or all of the above) you can't really go wrong! Enjoy!
Please note that all recipes and images are the intellectual property of Paleo Cupboard and they may not be copied or distributed without consent.
Paleo Salted Caramel and Chocolate Dipped Macaroons
Prep time: 10 mins Cook time: 40 mins Yield: 18 Macaroons
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Ingredients:
MACAROONS:
- 3/4 cup almond flour
- 1/2 tsp. sea salt
- 3 cups unsweetened shredded or flaked coconut
- 3/4 cup chopped hazelnuts or almonds (optional)
- 1/2 cup raw honey, melted
- 1 tsp. vanilla extract
- 4 egg whites from large eggs, whisked
CHOCOLATE DIP:
- 1/4 cup coconut oil
- 1.cup + 2 Tbsp. cacao powder
- 3 Tbsp. raw honey (or more to taste)
- 1 tsp. vanilla extract
SALTED CARAMEL :
- 1 can coconut full fat milk (13/14 oz.)
- 1/2 cup raw honey
- 1/2 tsp. sea salt
- 1 tsp. vanilla extract
Equipment:
- Medium sized mixing bowl
- Stirring spoon
- Measuring cups
- Measuring spoons
- Cookie sheet
- Baking mat or parchment paper
- Cooling rack
- Medium saucepan
- Can opener
- Kitchen spoon
- Oven mitts
- Small saucepan
Directions:
TO MAKE THE MACAROONS:
1. Preheat the oven to 350F. Place the almond flour, sea salt, coconut and chopped nuts (optional) in a medium sized mixing bowl and stir with a spoon to fully combine. Add the melted raw honey and vanilla extract and mix well.
2. Add the egg whites and stir until the mixture is well combined. It will be slightly sticky.
3. Place a very rounded tablespoon of mixture onto a cookie sheet lined with a baking mat or parchment paper. You should have enough to make about 18 macaroons.
4. Bake the macaroons for 18-21 minutes or until the coconut is toasted on the top. Remove from the oven and allow to cool.
TO MAKE THE SALTED CARAMEL DRIZZLE:
1. Place the coconut milk, raw honey, sea salt and vanilla extract in a medium saucepan over medium heat. Bring just to a boil and then reduce the heat to medium low and stir occasionally.
2. It will take about 30 minutes for the coconut milk and honey to start to caramelize and for the mixture to get very thick. You only need to stir it every so often, but keep an eye on it so that it doesn't burn. When you get a nice brown color and the mixture will start to smell like caramel, remove the pan from the heat and set aside.
TO MAKE THE CHOCOLATE DIP:
1. Melt the oil and raw honey in small saucepan over medium heat. Add the cacao powder and vanilla and stir until just combined. Remove from heat.
TO DIP THE MACAROONS:
1. Dip the bottom half of the macaroons in the melted chocolate and place on a wire cooling rack (make sure the rack is sitting over parchment paper or paper towels to catch the drips). Continue until all of the macaroons are dipped in the chocolate (or just dip a few if you want to experiment with different varieties).
2. Drizzle the tops of the macaroons with the salted caramel. You can pour it directly on top or make a pattern if you want to get all fancy pants.
3. Place the wire cooling rack in the fridge for about 30 minutes so the chocolate and caramel mixture can set. Enjoy!
MACAROONS:
- 3/4 cup almond flour
- 1/2 tsp. sea salt
- 3 cups unsweetened shredded or flaked coconut
- 3/4 cup chopped hazelnuts or almonds (optional)
- 1/2 cup raw honey, melted
- 1 tsp. vanilla extract
- 4 egg whites from large eggs, whisked
CHOCOLATE DIP:
- 1/4 cup coconut oil
- 1.cup + 2 Tbsp. cacao powder
- 3 Tbsp. raw honey (or more to taste)
- 1 tsp. vanilla extract
SALTED CARAMEL :
- 1 can coconut full fat milk (13/14 oz.)
- 1/2 cup raw honey
- 1/2 tsp. sea salt
- 1 tsp. vanilla extract
Equipment:
- Medium sized mixing bowl
- Stirring spoon
- Measuring cups
- Measuring spoons
- Cookie sheet
- Baking mat or parchment paper
- Cooling rack
- Medium saucepan
- Can opener
- Kitchen spoon
- Oven mitts
- Small saucepan
Directions:
TO MAKE THE MACAROONS:
1. Preheat the oven to 350F. Place the almond flour, sea salt, coconut and chopped nuts (optional) in a medium sized mixing bowl and stir with a spoon to fully combine. Add the melted raw honey and vanilla extract and mix well.
2. Add the egg whites and stir until the mixture is well combined. It will be slightly sticky.
3. Place a very rounded tablespoon of mixture onto a cookie sheet lined with a baking mat or parchment paper. You should have enough to make about 18 macaroons.
4. Bake the macaroons for 18-21 minutes or until the coconut is toasted on the top. Remove from the oven and allow to cool.
TO MAKE THE SALTED CARAMEL DRIZZLE:
1. Place the coconut milk, raw honey, sea salt and vanilla extract in a medium saucepan over medium heat. Bring just to a boil and then reduce the heat to medium low and stir occasionally.
2. It will take about 30 minutes for the coconut milk and honey to start to caramelize and for the mixture to get very thick. You only need to stir it every so often, but keep an eye on it so that it doesn't burn. When you get a nice brown color and the mixture will start to smell like caramel, remove the pan from the heat and set aside.
TO MAKE THE CHOCOLATE DIP:
1. Melt the oil and raw honey in small saucepan over medium heat. Add the cacao powder and vanilla and stir until just combined. Remove from heat.
TO DIP THE MACAROONS:
1. Dip the bottom half of the macaroons in the melted chocolate and place on a wire cooling rack (make sure the rack is sitting over parchment paper or paper towels to catch the drips). Continue until all of the macaroons are dipped in the chocolate (or just dip a few if you want to experiment with different varieties).
2. Drizzle the tops of the macaroons with the salted caramel. You can pour it directly on top or make a pattern if you want to get all fancy pants.
3. Place the wire cooling rack in the fridge for about 30 minutes so the chocolate and caramel mixture can set. Enjoy!
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