Fresh Coconut Macaroons with Salted Chocolate Caramel (Gluten Free/Dairy Free/SCD/Paleo)

Well I've finally done it! I've been thinking about doing a blog for...ummm....3 years. The idea started when I found out I had a gluten sensitivity, I started doing a ton of research and realized there are a lot of people who don't understand what's healthy or they think it's too expensive. So I came up with this awesome idea for a blog that would list age groups and I would design meals for each certain age group according to what vitamins they needed and make it budget friendly. But the more research I did the more overwhelmed I got, because well....I'm not a Nutritionist. To do what I was trying to do I would need to go back to school and though I do possibly want to do that some time in my future, now is not the right time...but I still had this urge to do a blog. I have to cook dinner for myself every night because of my diet (I have Ulcerative Colitis and I've recently began the SCD, no starch or sugars, I'm also allergic to Gluten/Corn/Dairy/Soy) So I figure, I've gotten inspiration from other bloggers and I take pictures of what I do, why haven't I just done a blog, nothing fancy...nothing that's going to stress me out. Just me and what I eat from day to day. So here it is!

And for my first post I want to share these awesome macaroons I made a few days ago! I seen some delicious looking raw Coco-Roons at Chamberlin's but they were horribly expensive so I decided to make my own (mine are not raw, I didn't have the right ingredients). I made them with fresh coconut, the shredded stuff I had leftover after making coconut milk(I'll share that recipe another day) but you can use dried shredded coconut too.
Fresh Coconut Macaroons
3/4 cup of shredded coconut (about half of a medium coconut)
1/2 cup coconut flour
2 tbs. honey
1 egg, beaten
2 tbs. water
Preheat oven to 350 degrees. Mix all ingredients together. Spoon or scoop onto a silicon mat or parchment paper, I got 12-1 oz. cookies. Bake for 10-15 mins or until firm and slightly browning.
Salted Chocolate Caramel Sauce
1 tbs cacao nibs (or cocoa powder)
1/2 tbs coconut oil
1 1/2 tbs. coconut sugar
pinch of salt (or to taste, I added a bit more)
If using caco nibs, grind a bit in a food processor (i left a few chunks for the crunch). Mix all ingredients together in a non-stick pan and cook on med until bubbly, stirring constantly. Turn off heat continuing to stir until bubbles are gone and sauce is thick. After you take the macaroons out, evenly distribute the sauce over them.


I hope you guys enjoy these cookies! you can do a lot with this recipe, I peeped at the coco-roons website and they have some great ideas and you would just have to add a few more ingredients, like cocoa powder for Brownie, peanut (or almond) butter and pureed strawberries for PB&J or dried apples, cinnamon, nutmeg, all spice, clove, ginger, chili powder, and lemon for Apple Pie. There are so many options! Let me know what you think of the recipe and if you make any crazy delicious concoctions!