No Bake Salted Caramel Coconut Macaroons

These Salted Caramel Coconut Macaroons are no bake and so easy to make! The perfect mix of coconut, caramel and chocolate! I’m in love!

No Bake Salted Caramel Coconut Macaroons

Salted Caramel Coconut Macaroons recipe

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

Best No Bake Coconut Macaroons recipeEasy No Bake Salted Caramel Coconut Macaroons

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.

Favorite Salted Caramel Coconut Macaroons recipeHomemade No Bake Salted Caramel Coconut Macaroons

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. 🙂

Best Salted Caramel Coconut MacaroonsNo Bake Salted Caramel Coconut Macaroons overhead view


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Recipe

No Bake Salted Caramel Coconut Macaroons

  • Author: Life, Love and Sugar
  • Prep Time: 15 minutes
  • Cook Time: 0 minutes
  • Total Time: 15 minutes
  • Yield: 24 Cookies
  • Category: Cookies
  • Method: No Bake
  • Cuisine: American

Description

These Salted Caramel Coconut Macaroons are no bake and so easy to make! The perfect mix of coconut, caramel and chocolate! I’m in love!


Ingredients

  • 3 tbsp (45ml) milk
  • 6 tbsp (84g) salted butter
  • 11 oz bag Kraft caramels*, wrappers removed
  • 45 cups (288g-360g) shredded sweetened coconut
  • 4 oz melting chocolate, such as almond bark
  • Sea salt

Instructions

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.

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 99
  • Sugar: 10.4 g
  • Sodium: 261 mg
  • Fat: 5.5 g
  • Carbohydrates: 11.8 g
  • Protein: 1 g
  • Cholesterol: 7.9 mg

Keywords: coconut macaroons recipe, coconut cookies, coconut dessert, caramel dessert, caramel cookies

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Enjoy!

No Bake Salted Caramel Coconut Macaroons! So easy to make!

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Recipe rating

142 Comments
  1. Viidel

    I make these every year for my cookie exchange! They are so super easy! I use chocate chips for the chocolate bottom and drizzle and they turn out just fine with that! They are a huge hit every year!! Thank you!!

  2. Delfa Snook

    Can I substitute the Kraft Caramels for Eagle Brand Dulce de Leche? And if so, how much Dulce de Leche would I need for the recipe? I am looking forward to making these!

  3. Judy

    About how long did you let your cookies cool completely? And do you think putting in the fridge is recommended?

    1. Lindsay

      Gosh, I’m not sure exactly. Maybe a couple hours. And yes, it would be fine to refrigerate them to cool them more quickly.

  4. Aless

    I love these! I have made them twice before and they turn out great.

    I just had a question about making these ahead for an event…Can you freeze them?

    1. Lindsay

      You could try popping in the freezer until they firm up to remove them from the parchment paper. Sounds like a measurement may have been off. If there’s too much moisture and they’re too sticky, you can always try adding some additional shredded coconut.

      1. Lisa P.

        I’m about to do the chocolate step though the coconut part seems gooey still. Now that it’s all cooled, can I put it all back into a bowl to add more coconut or will a little gooey still work out?

      2. Lindsay

        If it’s just a little gooey it should be fine. The chocolate on the bottom will help make it easier to handle and not stick.

  5. Griffith Joanne

    Making the Coconut Macaroons can I substitute the chocolate (for the bottom and drizzle) to chocolate chips. If so do I have to add anything with that and amount of an additional ingredient?

    1. Lindsay

      You can try chocolate chips, but it doesn’t make as smooth of a coating and drizzle and tends to not work quite as well.

  6. Dawn

    I had a big mess with the Caramel Coconut Macaroons. They did not form a ball as shown and stayed runny. Disappointing.

Lindsay
About Lindsay

I'm a wife and a mom to twin boys and a baby girl! And I've got a serious sweets addiction! Bring on the treats!

Scripture I’m Loving

“Come to me, all you who are weary and burdened, and I will give you rest. Take my yoke upon you and learn from me, for I am gentle and humble in heart, and you will find rest for your souls.” Matthew 11:28-29