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coconut-caramel macaroons with sour cherries

A delicious balance of sweetness with coconut caramel, (no added sugar) and the tartness of the dried sour cherries, crispy on the outside, soft and chewy on the inside.

Course baking, dairy free, GF
Keyword caramel macaroons, coconut macaroons, coconut-caramel macaroons,
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 Pieces

Ingredients

  • 2 C 130 g coconut shredded unsweetened GF
  • 1/2 C coconut caramel
  • 2 egg whites (medium eggs) for the vegan version use 4 Tbsp. aquafaba
  • 1/3 C 40 g dried sour cherries sweetened you can also use dried cranberries instead
  • 1/2 Tbsp coarse sea salt
  • peel of 1/2 orange
  • 1 Tbsp orange juice

Instructions

  1. Pre-heat the oven to 300F/ 140C

  2. In a big pan, toast the coconut until light brown and aromatic. Stir mindfully and pay attention that they do not get too dark or burn!

  3. In a double boiler melt the coconut caramel, add the 2 egg whites (or aquafaba if you make it vegan, coarse salt, orange peel and orange juice and heat it until it hits 150F (65C /70C). Set aside and let cool for a few minutes

  4. While the liquids are cooling, cut the sour cherries in small pieces

  5.  Add the toasted coconut and the cut dried sour cherries to the caramel

    Coconut caramel with shredded coconut and dried sour cherries

  6. Line a cookie sheet with a SILPAT non-stick baking mat or use parchment paper. With a cookie scoop ( about 1 1/1 tbsp) make about 12 portions and place the sheet in the middle of the oven. 

  7. Bake for about 15-20 minutes until they are light to medium brown. Let the macaroons cool completely on a cooling rack before you store them in an airtight container. 

  8. Guten Appetit!

Recipe Notes

Storage:

They store well up to 2 weeks in an airtight container. They will get soft but you easily can crispy them up again when you pop them in the oven at 250 F/120 C for about 10 minutes.

Decoration:

If you like your macaroons with a light drizzle of chocolate on top. Just melt a 1/4 C dark chocolate chips (60%) and drizzle some on top with a fork. The only down side to the chocolate drizzle is that you can't crisp them up again. But if you add chocolate after re-crisping it works perfectly!

Comments:

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