{This post is sponsored by Bob’s Red Mill!}

Guys…the holiday baking season is here!!

Chocolate Dipped Coconut Caramel Macaroons | halfbakedharvest.com @hbharvest

I am so excited to share all my favorite baking recipes with you this season. I have so many good things planned, but today’s recipe is extra special and awesome! Not only is it delicious, but I am SO super excited to announce that I have partnered with Cake In a Crate and Bob’s Red Mill to create a special holiday baking kit that you can all buy and use for your own holiday gifts! Yes, yes, yes!

I finally get to share the kit and recipe with you guys and here it is! These Chocolate Dipped Coconut Caramel Macaroons are the perfect Christmas treats to bake up, gift…and EAT!

AND these are what I consider a “healthy” dessert. These treats are 100% vegan, making them perfect for just about anyone and everyone. The ingredients are as follows…

…maple syrup

…coconut milk

…coconut oil

…vanilla

…flaky seas salt (YUM)

…coconut

…dark chocolate

…toasted pumpkin seeds

You see, you see? Complete health food! Or well, at least healthy enough for my standards!

Chocolate Dipped Coconut Caramel Macaroons | halfbakedharvest.com @hbharvest

Chocolate Dipped Coconut Caramel Macaroons | halfbakedharvest.com @hbharvestChocolate Dipped Coconut Caramel Macaroons | halfbakedharvest.com @hbharvest

Chocolate Dipped Coconut Caramel Macaroons | halfbakedharvest.com @hbharvest

SO here’s all the details. While you guys can bake these up on your own with the recipe below, you can also purchase a box from Cake In a Crate as holiday gifts for teachers, friends, and family. The VERY best part…I will be donating all of the proceeds from the sales of these gifts to LoveYourBrain.

LoveYourBrain is an organization that’s very close to my family. As many of you know, my younger brother Red is a snowboarder. He travels the world year round competing. He’s finally returning home today after a month of traveling and is headed to his first Winter X-Games this January. With snowboarding comes the potential for injuries. It’s the scary part of pretty much any sport. Red’s former Team Manager at Burton was Adam Pearce. Adam created LoveYourBrain after his brother Kevin suffered a near fatal traumatic brain injury while training for the 2010 winter Olympics. Kevin has since recovered and has inspired millions through the HBO documentary, The Crash Reel. Adam started LoveYourBrain as a way to bring awareness to traumatic brain injuries and to find ways to better help others like Kevin.

If you have few minutes, please read more about LoveYourBrain. It is truly an incredible organization, and one that I’m proud to help support! I’m just so excited to have all of the proceeds from the sales of these macaroons donated to LoveYourBrain. So if you’re looking for holiday gifts, please consider these Maple Coconut Caramel Macaroons from Cake in a Crate…because I mean, everyone loves the gift of chocolate goodness!

Chocolate Dipped Coconut Caramel Macaroons | halfbakedharvest.com @hbharvest

Chocolate Dipped Coconut Caramel Macaroons | halfbakedharvest.com @hbharvest

This Cake in a Crate kit comes complete with everything need to make the macaroons. All that needs to be done is mix, bake, dip in chocolate and eat! Perfect for the busy holiday season!! And as I said earlier, these are vegan AND gluten-free so you can feel confident gifting or feeding these to just about anyone who love a little coconut and chocolate. <–me, me, ME! 🙂

If you’d like to order you own box, you can do so here.

And of course, while you wait for yours to arrive, feel free to make your own! These macaroons are delicious and SO simple to create! Just one thing…be sure to eat them with a cold glass of milk. K? Cool!

Chocolate Dipped Coconut Caramel Macaroons | halfbakedharvest.com @hbharvest

Print

Chocolate Dipped Coconut Caramel Macaroons.

Prep Time 15 minutes
Cook Time 15 minutes
Servings 0 makes 12-15

Ingredients

Instructions

  1. Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  2. Add the pumpkin seeds to a prepared baking sheet and place in the oven for 5-8 minutes or until lightly toasted. Set aside.
  3. To make the caramel - In a small saucepan set over medium heat, combine the maple syrup, coconut milk and coconut oil. Bring the mixture to a boil, stirring continuously, for 10 minutes or until the mixture has thickened slightly and reduced to ¾ cup. The caramel should be easily pourable. Remove from the heat and stir in the vanilla and a pinch of salt.
  4. To the bowl of a food processor, add the coconut, almond flour, and all but 1/4 cup of the caramel (reserve the 1/4 cup caramel for topping). Pulse until the mix is finely chopped and holds together when squeezed into a ball.
  5. Drop 1 tablespoon size balls of the mixture onto the prepared baking sheet. Make sure the balls are packed tight; if needed, use your hands to finely pack the balls together. Transfer to the oven and bake for 8-10 minutes or until the tops of the macaroons just begin to appear toasted. Remove from the oven and let cool completely.
  6. Add half the chocolate to a microwave-safe bowl and microwave on thirty second intervals, stirring after each interval until melted and smooth. Remove from the microwave and stir in the remaining chocolate until smooth.
  7. Gently dip the bottom of each macaroon into the melted chocolate and place on a parchment lined baking sheet. Drizzle with any remaining chocolate and then sprinkle with toasted pumpkin seeds. Place in the fridge to firm up. Once the chocolate has set, serve cold or at room temperature, and drizzle with the remaining caramel sauce. If desired, sprinkle with a bit more flaky sea salt!

Chocolate Dipped Coconut Caramel Macaroons | halfbakedharvest.com @hbharvest

Mmm, nothing better!

{This post is sponsored by Bob’s Red Mill. Thank you for supporting the brands that keep Half Baked Harvest cooking!! :) }