These are the perfect, easy to make, no bake, desserts for a beginner when it comes to baking gluten-free. You don't need to worry about putting in the wrong flour or cross-contaminating it, because they are naturally gluten-free and are a delicious treat that everyone will enjoy, celiac or not.
I love coconut, I don't know what it is about it, but it just draws me in. I love the texture and taste when it's fresh or toasted. And macaroons just hit the spot for me, with enough extra flavor, from the caramel and chocolate to satisfy your sweet tooth, but also the texture of coconut, that I love.
This is the first time that we've made caramel macaroons. We normally make regular coconut macaroons, but I found these tastier. With this recipe the cookie is sweeter, but the addition creates a beautiful blend of caramel and chocolate. I would recommend this recipe to anyone and everyone.
(We found the original caramel macaroon recipe on lifeloveandsugar.com.)
Ingredients:
3 T. Milk
6 T. Salted Butter
11 oz. Bag Kraft Caramels (about 40 caramels)
4-5 c. Shredded Sweetened Coconut
4 oz. Melting Chocolate
Sea salt
Instructions:
Add the milk, butter, and caramels to a large pot set over medium heat. Allow everything to melt, stirring often so that the mixture doesn't boil.
When the caramel is melted and smooth, add the coconut: starting with 4 c. Mix together until the coconut is well coated with caramel. Add additional coconut as needed so that the coconut is all well covered (but not too 'wet' or the final cookie will end up gooey).
Scoop out spoonfuls of about 1 1/2 T. of the mixture onto parchment paper, or another nonstick paper.
Allow to cool completely.
5. In a small bowl, melt the chocolate according to the package directions.
6. Dip the bottoms of each macaroon into the chocolate, then set back onto the
parchment paper to dry. Drizzle with some additional chocolate and sprinkle with
sea salt.
7. Allow cookies to firm completely, then serve.
Enjoy!
(all photos taken by Eowyn Collins on December 23, 2018)