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?
Serves 12
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 RecipeIngredients
- 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
- 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.
- 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.)
- Turn off heat and stir in the toasted coconut until completely coated.
- 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.
- In the meantime, chop half the chocolate and break the other half into small pieces.
- 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.
- 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.
- Dip the bottoms of the haystacks into the melted chocolate, coating them well on all sides.
- Transfer onto a parchment lined sheet pan. Let sit until the chocolates have set and store in an airtight container at room temperature.
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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.
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