Sea Salt Caramel Macaroons
grain-free * gluten-free
For the caramel
- 1 cup blonde coconut/palm sugar
- 1/4 cup water
- 6 tbsp pastured butter, cut into chunks
- 1/2 cup canned, full fat coconut milk
- 1 1/2 tsp sea salt
Combine the coconut sugar and water in a small saucepan over medium-high heat, whisk to combine.
For the macaroons
- 3/4 cup blanched almond flour
- 1 1/2 cups unsweetened finely shredded coconut
- 1/4 cup sea salt caramel (from recipe above)
- 1/4 cup coconut oil, melted
- 2 teaspoons vanilla extract
- unsweetened chocolate (optional)
Preheat your oven to 190 degrees (according to The Urban Poser you are more drying out the macaroons than cooking them - this recipe of hers inspired me to make these!).
Combine the almond flour and coconut in a medium bowl. In a separate bowl, combine the slightly cooled caramel, coconut oil and vanilla. Once combined, add to the almond flour/coconut bowl and mix well. This part is easier done by hand to make sure everything is fully incorporated. Use a small cookie scoop (about 1 tbsp size) to firmly pack in the mixture and then release onto a cookie sheet lined with a Silpat or parchment paper.
Cook for approximately 50-60 minutes, but keep an eye on them to make sure they aren't browning (lower the heat slightly if they are). Once done, remove from the oven and let cool. Optional: melt unsweetened chocolate (the macaroons are sweet enough!) and dip the bottoms into it - use the extra caramel to drizzle on top!
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