Homemade Caramel Sea Salt Hail Merry Macaroons Recipe (Gluten Free, Raw, Paleo)
I'm a sucker for anything with the words "caramel" and "sea salt" in the label, so when I saw Caramel Sea Salt Hail Merry Macaroons at my local natural grocer, I just about flipped.
These tender, sweet, and slightly salty little morsels literally melt in your mouth, but there is just one problem... The bag, while stating that it contained 4 servings (2 macaroons per serving) seemed to disappear after "1" serving.
My sadness soon turned to elation however when I realized that I had all the ingredients listed on the ingredients label at home.
"Could I make my own Hail Merry's?" I thought, and rushed to the pantry.
Shredded coconut, sea salt and a handful of other Paleo friendly ingredients went into the mixing bowl.
Since the package listed the macaroons as "raw" I figured I didn't have to cook them, so I simply formed them into bite sized spheres and stuck them in the fridge.
After about 30 minutes (this is as long as I could wait) I pulled the macaroons out, took a bite, and... success! Homemade Caramel Sea Salt Hail Merry Macaroons were mine! And they can be yours too if you simply follow this recipe!
Homemade Caramel Sea Salt Hail Merry Macaroons Recipe (Gluten Free, Paleo)
1/2 cup coconut oil (melted)
1/2 cup coconut butter (melted) (I used "Let's Do Organic" brand)
1 1/4 cup shredded coconut (unsweetened, unsulfured from "Let's Do Organic")
1 1/4 cup almond flour
1/4 cup pure organic maple syrup
1/8 cup raw coconut nectar (I used "Coconut Secret" brand)
1 tsp sea salt
1/2 tsp pure vanilla
Combine all the wet ingredients into a large mixing bowl. In a separate bowl, combine the dry ingredients. Slowly add the dry ingredients into the wet while stirring with a spoon or your hand. Thoroughly mix all the ingredients (be sure there are no dry spots!) and feel free to lick the spoon (or your hand) afterwards.
Using about a tablespoon or two of the macaroon dough at a time, form the dough into
When all the macaroons have been made, put them in the refrigerator to harden.
I ate all of them over the course of a week, but I'm sure they would last longer in the fridge.
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