• Skip to primary navigation
  • Skip to content
  • Skip to primary sidebar

    Left menu area

    Gourmande in the Kitchen

    A collection of whole food, seasonal recipes

    Right menu area

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
  • Home
  • Start Here
  • Recipes
  • Contact
  • Work with Me

March 16, 2016

Chocolate Dipped Caramel Coconut Haystacks (Paleo, Vegan)

Home » Recipes » Courses/Meal » Sweets » Chocolate Dipped Caramel Coconut Haystacks (Paleo, Vegan)

  • Pin

These caramel coconut haystacks (aka vegan macaroons) are the perfect chocolate–dipped treat for coconut lovers.

Chocolate Dipped Caramel Coconut Haystacks on Plates with Coffee

Do you play favorites when it comes to certain ingredients?  I admit it, I do.  If you’re anything like me your pantry or fridge is never without at least a few favorite staples.

Take for example chocolate or coconut, you’ll never find me without at least one of the two on hand.  Chocolate and I are old friends and meet up at least once a day and coconut is never far behind.

Chocolate Dipped Caramel Coconut Haystacks on Parchment

I think it goes without saying that chocolate and coconut play well together, ask any Mounds lover and they’ll agree.  These little coconut pyramids take that tried and true combination and introduce caramel to the mix.

How to Make Coconut Haystacks:

Little haystacks of shredded coconut are bound together with a quick coconut nectar caramel that’s accented with a hint of vanilla and a pinch of sea salt.  The shreds of coconut are first lightly browned in the oven to bring out their toasty flavor then coated in caramel before being shaped into pyramids.

Chocolate Dipped Caramel Coconut Haystacks in Glass Container

What you end up with are firm little mounds of coconut accented with just a touch of caramel-like flavor, that’s similar to a macaroon, but inherently free of gluten, dairy and eggs, which make them great for gatherings where you need to serve a sweet treat that fits with everyone’s dietary needs.

Now of course you don’t have to dip them in chocolate, but if you have a few bars of chocolate lying around I highly recommend that you do.  I love the slight bitterness of dark chocolate against the sweetness of the caramelized coconut haystacks.  I often find myself starting at the bottom, nibbling at the bottom chocolate dipped edges first, then working my way up.

Are you a chocolate and coconut lover?  What are your favorite ingredients?

Serves 12

Chocolate Dipped Caramel Coconut Haystacks

Yields 12

These caramel coconut haystacks (aka vegan macaroons) are the perfect chocolate-dipped treat for coconut lovers.

15 minPrep Time

10 minCook Time

Save RecipeSave Recipe
Print Recipe
My Recipes My Lists My Calendar

Ingredients

  • 1 cup/120g shredded coconut
  • ¼ cup/ 60ml coconut nectar
  • 1 Tablespoon plus 1 teaspoon/20g coconut oil
  • 1/8th teaspoon sea salt
  • ½ teaspoon vanilla extract
  • 6 oz/170g bittersweet chocolate

Instructions

  1. Preheat oven to 350° F. Spread coconut evenly on a sheet pan and toast for 3-5 minutes until lightly golden. (Don’t walk away; coconut can go from perfectly toasted to burnt in a matter of moments.) Remove from oven and set aside.
  2. In a medium skillet over medium heat stir together the coconut nectar, coconut oil, salt and vanilla until bubbling. Reduce to a simmer and cook stirring constantly until the mixture becomes syrupy and darkens (about 2-3 minutes.)
  3. Turn off heat and stir in the toasted coconut until completely coated.
  4. Using a small cookie dough scoop or spoon, scoop out small balls of the caramelized coconut onto a piece of parchment. Working quickly, use your hands to gently form the balls into pyramids. Set aside to cool.
  5. In the meantime, chop half the chocolate and break the other half into small pieces.
  6. Place the chopped chocolate in a heat-proof glass bowl over a saucepan of simmering water. Stir with a rubber spatula until chocolate is just melted.
  7. Remove bowl from heat and let cool for 2-3 minutes then add reserved un-chopped chocolate pieces and stir slowly but constantly until completely melted, smooth and thickened.
  8. Dip the bottoms of the haystacks into the melted chocolate, coating them well on all sides.
  9. Transfer onto a parchment lined sheet pan. Let sit until the chocolates have set and store in an airtight container at room temperature.

Tags

Diet
vegetarian
vegan
lacto vegetarian
ovo vegetarian
pescetarian
Paleo
Allergy
gluten free
dairy free
egg free
soy free
wheat free
seafood free
treenut free
sesame free
mustard free
Courses
Dessert

Nutrition

Calories

158 cal

Fat

13 g

Carbs

10 g

Protein

2 g
Click Here For Full Nutrition, Exchanges, and My Plate Info
ESHA Logo
7.8.1.2
213
https://gourmandeinthekitchen.com/chocolate-dipped-caramel-coconut-haystacks/
gourmandeinthekitchen.com

(Disclosure: This post contains affiliate links. Find out what that means here.)

RECOMMENDED ITEMS FOR THIS RECIPE

Scroll through the images below to see what I recommend for this recipe.

You might also like...

  • Vanilla Bean Chia Porridge with Sautéed Caramel PearsVanilla Bean Chia Porridge with Sautéed Caramel Pears
  • Fudgy Vegan Chocolate Coconut Macaroons (Paleo)Fudgy Vegan Chocolate Coconut Macaroons (Paleo)
  • Chocolate Almond Coconut Macaroon Cups (Paleo, Vegan)Chocolate Almond Coconut Macaroon Cups (Paleo, Vegan)
  • Chocolate Covered Coconut Stuffed Dates (Raw, Vegan, Gluten-Free, Paleo)Chocolate Covered Coconut Stuffed Dates (Raw, Vegan, Gluten-Free, Paleo)
  • Caramel Apple Dip (Paleo, Vegan)Caramel Apple Dip (Paleo, Vegan)
  • No-Bake Chocolate Fudge Fridge Cake (Raw, Vegan, Paleo)No-Bake Chocolate Fudge Fridge Cake (Raw, Vegan, Paleo)
  • Chocolate Coconut Almond Clusters (Paleo, Vegan)Chocolate Coconut Almond Clusters (Paleo, Vegan)
  • Triple Coconut Sorbet Recipe with Kirsch Soaked CherriesTriple Coconut Sorbet Recipe with Kirsch Soaked Cherries
Sylvie

Sylvie Shirazi is the recipe developer and food photographer behind Gourmande in the Kitchen. For the last 10 years she’s been making eating more healthfully easy and accessible with gluten-free, grain-free, paleo and vegan recipes that are free from processed ingredients.

Filed Under: Courses/Meal, Diets, Gluten-Free, Grain-Free, Paleo, Recipes, Sweets, Vegan Tagged With: caramel, chocolate, coconut, dessert

SUBSCRIBE TO THE NEWSLETTER

Never miss a recipe again, get the latest recipes sent directly to your inbox!

Reader Interactions


Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe: ☆☆☆☆☆

  1. Camille says

    December 10, 2016 at 5:18 pm

    what is coconut nectar?
    Reply
    • Sylvie says

      December 16, 2016 at 12:31 am

      Coconut nectar is a liquid sweetener made from coconut sap. It's similar in taste to brown sugar with a hint of caramel flavor.
      Reply
  2. Eden Passante says

    July 4, 2016 at 6:15 pm

    These look amazing! Coconut and chocolate are the BEST together!
    Reply
  3. Joleen @ Joleen Cuisine says

    April 5, 2016 at 10:38 pm

    Went on a trip to the local farmer's market in Maui a couple months back and was offered a chocolate dipped coconut macaroon made with fresh coconut and it was the BEST thing I tasted for the entire trip so I can only imagine how amazing this must taste!!
    Reply
  4. Sam says

    March 21, 2016 at 8:12 am

    Is there another kind of sweetener I could use? Maybe maple syrup?
    Reply
    • Sylvie says

      March 21, 2016 at 6:11 pm

      Hi Sam, Yes you can use maple syrup instead but it won't have quite the same caramel-like flavor as the coconut nectar does.
      Reply
  5. Erin says

    March 21, 2016 at 3:43 am

    Chocolate and coconut are undeniably meant for each other. These looks like such delectable little treats! I have actually never used coconut nectar before. You inspired me to try it!
    Reply
  6. aida mollenkamp says

    March 17, 2016 at 9:09 am

    I keep meaning to make haystacks but never do! Maybe this is the motivation I need!
    Reply
  7. Melissa @ Treats With a Twist says

    March 16, 2016 at 2:11 pm

    I love that you used coconut nectar! I need to go buy some now!
    Reply
  8. GiGi Eats says

    March 16, 2016 at 7:53 am

    Whoa baby! Gimme some of that sweet sweet deliciousness!
    Reply
« Older Comments

Primary Sidebar

Fast, Fresh, Feel Good Food

Here you'll find fresh, feel good food made fast with recipes that don’t skimp on satisfaction. Everything you see is free from gluten and processed ingredients with many paleo, vegan, raw and allergy-friendly options as well.

Get Started Here...

Search for Recipes...

As Seen On…

POPULAR NOW

Chocolate Gelato
How to Make Fresh Mint Tea
Pineapple Ginger Wellness Shots
Baked Sweet Potatoes Stuffed with Feta, Olives and Sundried Tomatoes
10 Ways to Use a Tea Towel
Brown Derby Grapefruit Cocktail

FIND RECIPES

SEARCH BY TYPE

COPYRIGHT – PRIVACY POLICY – DISCLOSURES

Copyright/Terms of Use

Privacy Policy

Disclosures

Copyright © 2021 Gourmande In The Kitchen · Implemented by WPopt

logo
  • Home
  • Start Here
  • Recipes
  • Contact
  • Work with Me