No Bake Salted Caramel Coconut Macaroons
These Salted Caramel Coconut Macaroons are no bake and so easy to make! They are the perfect mix of coconut, caramel and chocolate! I’m in love!
So we are only about 3 weeks away from Christmas. Can you believe it?! It’s going to come SO fast! Normally at this point I like to have all of our decorations up, but this year I’ve had a few dilemmas.
One is the traveling. We were out of town for Thanksgiving and then my parents were in town visiting this weekend. Not to mention we’ve had a ton of rain, which makes it hard to go get a tree outside. I’m pretty sure it has been raining like this the last 3 years when we’ve gotten our tree. Crazy coincidence?
And this year we have some of the hubs’ family visiting from South Africa for Christmas. Normally I put our tree up so early that by the time the actual day of Christmas rolls around, it’s getting a little droopy. We don’t want that to happen this year because we don’t ever have his family here from South Africa and we both want it to be nice.
On top of that, the sun totally changes as winter rolls in and daylight savings changes. I’m finally getting the hang of the change in sunlight for photo taking purposes. Right now, the best light in our house is right where we put our Christmas tree. 🙂 I mean, HELLO DILEMMA! What ever will I do once we put up the tree? I’m considering rearranging furniture to help fix this problem. #foodbloggerproblems
Something else I rearranged is this cookie. It’s sort of a modification of these Caramel Clusters my family has made most Christmas’ since I was a kid. We are big caramel lovers and these super easy cookies were always a hit!
I decided to change them up and turn it into a Salted Caramel Coconut Macaroon and it was a fabulous idea! These cookies are to die for – and possibly even better than the original. The caramels are melted on the stove, then the coconut is stirred into the mixture. I used a cookie scoop to form them and place them on parchment paper to cool and firm.
Once cooled, they are dipped in some melted chocolate, then a little more chocolate is drizzled on top. I used almond bark, since it melts so nice and smooth, but there are several melting chocolate options at most stores – especially this time of year. They are sprinkled with a little bit of sea salt on top, but you could leave that off if you prefer.
Knowing that my dad in particular is a lover of caramel like myself, I took him some of these over Thanksgiving. I was totally right – he loved them! These Salted Caramel Coconut Macaroons actually remind me a lot of a samoa. They have the soft caramel and coconut texture and flavor, with the chocolate. They are just without the vanilla cookie.
When I saw my dad again this weekend, he had high hopes that I might still have some of these cookies lying around. Sadly I did not, but he’s put in a formal request for more. I think it’s safe to say we’ve found a new favorite. 🙂
No Bake Salted Caramel Coconut Macaroons
- Yield: 24 Cookies
- Category: Dessert
- Method: No Bake
- Cuisine: American
- 3 tbsp (45ml) milk
- 6 tbsp (84g) salted butter
- 11 oz bag Kraft caramels*, wrappers removed
- 4-5 cups (288g-360g) shredded sweetened coconut
- 4 oz melting chocolate, such as almond bark
- Sea salt
1. Add the milk, butter and caramels to a large pot set over medium heat. Allow everything to melt, stirring often so that the mixture doesn’t boil.
2. When the caramel is melted and smooth, add the coconut, starting with 4 cups. Mix together until the coconut is well coated with caramel. Add additional coconut as needed so that the coconut is all well covered, but not too “wet” or the final cookies will end up gooey.
3. Scoop out spoonfuls of about 1 1/2 tablespoons of the mixture onto parchment paper, or another nonstick paper.
4. Allow to cool completely.
5. In a small bowl, melt the chocolate according to the package directions.
6. Dip the bottoms of each macaroon into the chocolate, then set back onto the parchment paper to dry. Drizzle with some additional chocolate and sprinkle with sea salt.
7. Allow cookies to firm completely, then serve. Store at room temperature in an airtight container.
* Should be 40 caramels.
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