My crafting and family life journal

Carob Dipped Macaroons

Over the past few weeks we have had a number of family and friends staying with us. Needless to say that between socializing and cleaning between visits there has not been time for much else. It was very nice to see so many people and also to spend a bit of time as a tourist showing visitors around, but it is also nice to have our home back. In celebration I made some carob dipped coconut macaroons for a sweet treat tonight. I used a recipe found on The Sweet Life blog as a base for the treat. Click on the blog name for the original recipe or try the one that I have listed below.



  • 3 cups shredded (unsweetened) coconut
  • 1/4 cup maple syrup
  • 1 tsp coconut extract
  • 1 tsp vanilla extract
  • pinch of salt
  • 2 tbsp of water

Chocolate Glaze

  • 1/2 cup coconut oil, melted
  • 1/2 cup carob powder
  • 1/4 cup maple syrup


  1. Blend 1 1/2 cups of the shredded coconut in a food processor until coconut begins to clump together and form a rough paste (this will take a few moments).
  2. Add remaining coconut, 1/4 cup agave nectar, extracts, salt, and water. Blend until combined.
  3. Using a rounded tablespoon, scoop cookies onto a parchment-lined baking sheet, mounding the top of each macaroon. Place in freezer while making the carob glaze.
  4. Combine all the ingredients for carob glaze, stirring until smooth. Dip the bottom of each chilled macaroons into the carob and place it back onto the parchment paper. Drizzle the top with any remaining glaze. Return to freezer until the carob has set up.
  5. Allow to thaw for 10 minutes before serving. Store in refrigerator for up to 5 days.




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