Coconut Caramel Chewies
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Ingredients
- 1/2cup butter
- 1cup full-fat unsweetened coconut milk
- 1cup pure maple syrup
- 1 dash of salt
- 1cup unsweetened coconut flakes
- 1cup melted Enjoy Life chocolate chips or other dairy-free soy-free chocolate chips(Optional)
- mini cupcake linersOptional
Instructions
- Combine the butter, coconut milk, syrup and salt in a saucepan and heat over medium-high heat until it reaches a temperature of 218-220 degrees on a candy thermometer (about 20-25 minutes).
- Remove from heat, stir in coconut flakes and place in fridge for about 10-15 minutes.
- Scoop out with a cookie scoop and either scoop onto a baking sheet covered with parchment paper or into mini cupcake liners.
- Drizzle with melted chocolate, if desired. (I used THIS decorating pen to drizzle chocolate on top!)
- Place in freezer for about a 1/2 hour before eating.
- For best results, store in freezer.
- Note: I made these both with and without the liners, and they kind of stuck to the liners. If you’re going that route, I suggest nonstick ones. They taste great either way, though!