Healthy Coconut Macaroons with Chocolate
These healthy chocolate dipped macaroons aren’t your average macaroon. They are dairy free, egg free, and naturally sweetened goodness. They use only a few simple ingredients and are so delicious!
Ingredients
Caramel Sauce
- ¼ Cup maple syrup
- 2 Tablespoons Coconut oil
- ½ Cup Coconut milk full fat from a can
- ¼ Teaspoon Salt
- 1 Teaspoon Vanilla extract
Coconut Candy
- 1 ¼ Cup Shredded Coconut unsweetned
Chocolate “Dip”
- 3 Tablespoons Coconut butter
- 1 ½ Tablespoon Coconut oil
- 2 Tablespoons Carob Powder can substitute cocoa powder
- 1 ½ Teaspoon Maple syrup
Optional Garnish drizzle
- 1 Teaspoon Coconut oil
- 1 Teaspoon Coconut butter
- ½ Teaspoon Carob powder
Instructions
Caramel Sauce
- Start by heating a sauce pan to medium low heat with the maple syrup and coconut oil, and Boil the mixture for 4-5 minutes until it begins to thicken and darken in color. Stir consistently so it does not burn on the bottom of the pan.
- Once it has thickened add the coconut milk and salt and continue to cook for 10-13 minutes. Bring to a boil, and stir constantly until it reduces and thickens.
- To check the thickness of your mixture, place a drop of caramel on the counter and when it cools down it will show the consistency of the mixture. It should resemble a thick caramel sauce.
Chocolate "dip"
- Mix the coconut butter, coconut oil, and carob powder together until well combined. Next add the maple syrup. The maple syrup will make it thicken up. Next divide the chocolate into 15-16 pieces for the bottom of the candies. You will press the chocolate to the bottom of the coconut candies.
Assembeling the Candies
- Let the sauce sit and cool for a few minutes before adding it to the coconut. Add it into the coconut and stir until the coconut is evenly coated. Place the mixture in the refrigerator or freezer for 15-20 minutes to let it cool down.
- Take the coconut out of the refrigerator or freezer and shape into “eggs” for easter, or just scoop them out with a spoon. They should make between 15-16 candies.
- Take the candies and press the chocolate to the bottom of each piece. Add the optional garnish chocolate on top. Chill for another hour and enjoy! Store in an airtight container in the refrigerator for 1-2 weeks.
Notes
In the recipe you can swap cocoa powder for carob powder, but remember cocoa is not AIP compliant. Because carob powder is sweeter you will want to increase the amount of maple syrup you add. Add a teaspoon at a time until you reach your desired consistency.
If you are not in the AIP elimination phase, then melting chocolate is another great option. I highly recommend chilling the mixture before trying to shape it. The coconut and caramel sauce mixture is much easier to handle when you refrigerate it and will stick together better.
If you are not in the AIP elimination phase, then melting chocolate is another great option. I highly recommend chilling the mixture before trying to shape it. The coconut and caramel sauce mixture is much easier to handle when you refrigerate it and will stick together better.