Salted Chocolate Coconut Macaroons

IMG_2225Coconut + chocolate + maple syrup = heaven.  These salted chocolate coconut treats are little bursts of delight in your mouth and taste like a Mounds bar minus the high fructose corn syrup.  And they are so easy to make!  In honor of Easter I chose to use silicon Easter egg molds for these little guys. Because the most time consuming part of making these is letting the chocolate and filling set in the freezer, I recommend using several molds to help speed the process along.  Enjoy!


Chocolate Shell:
1 and 1/2 cups chocolate chips ( I like to use SunSpire)
1 tbsp palm oil

3/4 cups coconut shreds
2 tbsp coconut oil
2 tbsp maple syrup
1 tsp vanilla
1/8 tsp sea salt

Using a double broiler melt your chocolate chips and palm oil over a medium low setting, stirring frequently. While the chocolate is melting mix together your filling.  Place all of the filling ingredients in a small bowl (it is not necessary to melt the coconut oil first) and mix together by hand and set aside. Next, using a small brush, coat the insides of the candy mold. Place in the freezer for 5 minutes to set.IMG_2208

Add the filling into each mold, filling 3/4’s of the way. Freeze again for 5-10 minutes to set. IMG_2212Once done paint the final coat of chocolate to seal in the filling. Freeze again for 5 minutes.IMG_2219 Once done, pop out the candies into a sealable container (I use a pyrex glass bowl) and store in the refrigerator until you’re ready to eat/serve. So, so good!

Makes about 50 chocolates

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