Toasted Coconut Caramel Macaroons (AIP, Paleo, SCD)
Recipe type: Treats
Prep time: 
Cook time: 
Total time: 
Serves: 10-16
  • 1 c dates, pitted (about 12 dates)
  • 1 c lightly toasted shredded coconut, divided
  • 2 tbsp coconut oil, melted
  • 1 tbsp coconut butter, softened
  • 1 tbsp vanilla extract (for AIP-ers, use an alcohol-free version)
  • ½ tsp pink Himalayan sea salt
  1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Spread out the shredded coconut on the parchment-lined baking sheet. Place in the oven for about five minutes to lightly toast. Watch closely to avoid burning.
  2. Remove the toasted shredded coconut to a bowl to cool.
  3. Add pitted dates and ½ c of the toasted coconut to a food processor and process to combine until a ball forms. Add the coconut oil, coconut butter, vanilla and sea salt. Continue to process until well mixed and a ball forms again.
  4. Transfer the mixture to a bowl. Place in the freezer for five minutes. Remove and begin rolling into ball shapes using a heaping teaspoon measure (which gets you 16) or a tablespoon measure (which gets you 10-12).
  5. Roll in the remaining ½ c of toasted shredded coconut. You can also leave some unrolled for contrast and variation.
  6. Store in the refrigerator in a covered container for 7-10 days. Enjoy!
Recipe by Eat Heal Thrive at