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