Salted Caramel Coconut Macaroons (AIP, Paleo, Vegan)
Tender, chewy coconut macaroons filled with dairy-free salted caramel and finished with flaky sea salt. This gluten-free recipe is also Vegan, AIP and Paleo friendly.
Ingredients
- ¼ cup (30g) coconut flour
- 2 tbsp tapioca starch
- ¾ cup golden coconut sugar
- ½ tsp kosher salt
- 1 (13.5 oz) can coconut cream
- 3 cups (190g) unsweetened, shredded coconut
- ½ cup Salted Caramel
- Flakey sea salt, for garnish
Instructions
- Heat the oven to 350°. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the coconut flour, tapioca starch, coconut sugar and salt. Whisk in the coconut cream until smooth, then fold in the shredded coconut until a wet, cohesive dough forms. The dough should hold together when pressed.
- Form the dough into 1-inch balls, about 1 oz each, and arrange on the prepared baking sheet. Using a small measuring spoon, press a divot into the center of each macaroon.
- Bake for 17 to 19 minutes, until golden and toasted around the edges. Let cool on the baking sheet for at least 20 minutes to set.
- Spoon salted caramel into each divot, finish with flaky sea salt and serve.
- Macaroons are best the day they’re baked, once they’ve cooled enough to set. Leftovers can be stored in an airtight container for up to 2 days, but they will soften as they sit.
Notes
A note on coconut cream: For this recipe, use a can specifically labeled coconut cream or coconut heavy cream, rather than the thick cream scooped from the top of a can of coconut milk. The contents may separate in the can, so stir everything together before measuring. You’re looking for a thick, creamy consistency similar to evaporated milk. Using only the solid coconut cream from a can of coconut milk may change the consistency of the macaroon dough.