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

Guys…the holiday baking season is here!!

Chocolate Dipped Coconut Caramel Macaroons | @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


…flaky seas salt (YUM)


…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 | @hbharvest

Chocolate Dipped Coconut Caramel Macaroons | @hbharvestChocolate Dipped Coconut Caramel Macaroons | @hbharvest

Chocolate Dipped Coconut Caramel Macaroons | @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 | @hbharvest

Chocolate Dipped Coconut Caramel Macaroons | @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 | @hbharvest

Chocolate Dipped Coconut Caramel Macaroons.

Prep Time 15 minutes
Cook Time 15 minutes
Servings: 15 macaroons
Calories Per Serving: 279 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • Preheat the oven to 350 degrees F. Line two baking sheets with parchment paper.
  • Add the pumpkin seeds to a prepared baking sheet and place in the oven for 5-8 minutes or until lightly toasted. Set aside.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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!
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Chocolate Dipped Coconut Caramel Macaroons | @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!! :) }

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  1. 4 stars
    I made a half batch, and got 9 cookies. they were really good – but I think I’d like them smaller – do you think I can make them like a thumbprint, and fill it with chocolate and drizzle with caramel? I absolutely loved the caramel sauce – I probably didn’t have enough for drizzling because I was too busy eating it by the spoonful.

    1. Hey there,
      Happy Wednesday!!🎇 I am delighted to hear that this recipe was enjoyed and appreciate you making it! Sure, I don’t see why that wouldn’t work for you! xx

    1. Hey there,
      Yes, all purpose flour should work just fine here. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  2. YAYYYYY, a vegan dessert recipe from my favorite baker blog! 😀 Now I better get baking! Macaroons are my absolute FAVORITE coconut treat!

  3. We got this cake in a crate and are excited to make it – but we don’t have a food processor. We do have a blender, any recommendations?

    1. HI! I think a blender could work. Just be sure to scrape down the sides so that everything gets evenly mixed. Hope you love these and Merry Christmas!

  4. These look absolutely lovely and delicious! Quick question though, I have a tree nut allergy and can’t do almond meal/flour. Any suggestions/substitutions?

    1. Hey!! Could use coconut flour? if not what about just regular flour? Let me know if I can help in any other way. Hope you love these!

      1. Coconut flour sounds like a great idea! I have never used it before but will for sure try that! Do you think whole wheat or oat flour would change/affect the flavor at all?

        1. Hi! I would use oat flour first since whole wheat flour might make them slightly grainy and heavy. Thanks! 🙂

      2. Msn kan försöka hjälpa er med saker som handling, matlagning, tvätt o städ t ex! Eller som er omtänksamma granne som tar sig an barnen en stund ibland, dom har väl egna som leker med Thea o Ebba? Å läser ibland som i helgen att dom bjuder på mat, sånt gör ju er tillvaro lite lättare för stunden!Varken du eller Thomas kan orka hela tiden, därför är det i alla fall självklart för mig att bidra med det lilla jag kan! <3

  5. Hi there, love this. Would you like to share this with the other participants in Food on Friday over at Carole’s Chatter? I have a weekly link up party – each week there is a different ingredient or theme. The current theme is Christmas Favorites.

    You can see upcoming themes in one of the pages at the top of my home page. If you would like to join in the fun please schedule a reminder for each week. The collection starts at 7am Friday New Zealand time – which is probably some time Thursday your time – I do find time zones quite confusing. Hope to see you soon. Cheers, Carole

  6. Wow these look so yummy as always, Tieghan! I have been taking coconut macaroons (Filipino style) to parties and everyone loves them. These macaroons dipped in chocolate is a great variation to coconut macaroons. Plus I love all the vegan, gluten-free thing about it too! I will have to check that cake in a crate, it sounds interesting. That’s also a great way for you to give back during the holidays with giving the proceeds to something that’s dear to your family. Red is such a talented young man! 😉

    1. I am so glad you are loving these Sheila! And I hope they’re just as great as your coconut macaroons! Thank you!