Coconut Macaroon Popcorn

5 servings

YIELD

10 minutes

PREP TIME

5 minutes

BAKE TIME

TOTAL TIME

Ingredients

8 cups popped Anthony’s Yellow Popcorn Kernels
Salt to taste
⅔ cup Anthony’s Coconut Flakes
⅓ cup brown sugar
¼ cup water
2 tablespoons Anthony’s Coconut Oil

Instructions

Preheat oven 350° Fahrenheit.
Spread the popped popcorn on a large baking sheet and sprinkle with salt to taste,
Toss with coconut flakes.
In a small saucepan, combine the brown sugar, water, and coconut oil.
Simmer for about 5 minutes.
Pour over popcorn and coconut and toss until coated.
Bake for 5 minutes.
Cool and enjoy.

LEARN TO MAKE IT

LATEST RECIPES

Gluten Free Maple Pecan Scones

Maple syrup and buttery pecans join forces to make the perfect autumn scone.

Creamy Chickpea, Leek and Potato Soup

Creamy and comforting, this vegan and dairy free soup is a fall and winter staple.

Roasted Fall Vegetable and Quinoa Bowl

A Korean-inspired sauce gives this fall veggie and quinoa bowl layers of complex flavors, including a subtle kick from Gochujang.

Mixed Berry Custard

While this isn’t your classic custard, this baked coconut yogurt and egg-based treat has a custard-y texture and makes a great breakfast or dessert.

View All