Maple Coconut Caramel Macaroons

These vegan macaroons are quite the treat. The cookie itself is a classic take on the traditional macaroon but the toasted pumpkin seeds, melted chocolate, and sea salt makes these cookies truly stand out. They are perfect for a sweet snack with coffee or to round out a meal in style.

MAPLE COCONUT CARAMEL MACAROONS [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE MACAROONS:

• 3/4 cup maple syrup
• 1/4 cup coconut cream
• 1 tablespoon coconut oil
• 3 cups coconut, flaked
• 1/2 cup almond flour

FOR THE TOPPING:

• 5 ounces vegan dark chocolate, melted
• 2 tablespoons pumpkin seeds, toasted
• A pinch of sea salt

PREPARATION

1. Preheat your oven to 350°F.
2. Toast your pumpkin seeds for 5 minutes.
3. In a saucepan, over medium heat, combine the maple syrup, coconut cream, and oil. Whisk and bring the mixture to a boil over medium heat.
4. Cook it for 5 minutes and then remove from the heat – continuing to whisk it.
5. Add the vanilla and a pinch of salt and then, set it aside.
6. Blend 1/3 cup of the caramel, coconut flakes, and almond flour until the ingredients stick together.
7. Make the mixture into tight balls and place them on a baking tray.
8. Bake them until they are golden. This should take 10 minutes.
9. Decorate them with your toppings before storing them in the refrigerator.

http://www.onegreenplanet.org/vegan-recipe/maple-coconut-caramel-macaroons/