Caramel Apple Coconut Macaroons
Makes 12-15 cookies
1/4 cup maple syrup or honey
1/4 cup coconut milk
1 1/2 cups finely shredded coconut (I use “Let’s Do Coconut“)
1/2 cup super fine blanched almond flour (for best results use THESE brands)
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup Bare Fruit Crunchy Green Apple Chips, broken into tiny pieces (or homemade)
Pinch of salt
1 tablespoon vanilla extract
1/4 cup coconut oil
Get the caramel topping recipe HERE
Preheat oven to 350 degrees.
In a small sauce pan, combine the maple syrup and coconut milk. Bring to a boil over medium-high heat and cook till the liquid is reduced by about half (or 1/4 cup but no less). This takes between 5-7 minutes. You can check by pouring the sauce into a liquid measuring cup. If it’s not quite there, just pour back into the pot and reduce some more.
While the sauce is cooking, combine the almond flour (scoop and sweep method), coconut*, cinnamon and crushed apple pieces in a medium sized bowl. Mix till well blended.
When the sauce is ready, add it, the vanilla and the oil to the mixture. Mix until well combined. Careful the sauce may still be quite hot.
Using a rounded measuring tablespoon, scoop up a spoonful of dough. Drag the spoon up the side of the bowl to gently press dough into the spoon. Tap the spoon with the open side facing down on the side of the bowl and allow the formed dough to fall into you hand. Place on parchment covered cookie sheet. Repeat with the rest of the dough.
Bake at 350 degrees for 10-12 minutes or till golden around the edges and a little on the tops. Times will vary from oven to oven.