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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!
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. 🙂
Read transcript
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No Bake Salted Caramel Coconut Macaroons
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 24 Cookies 1x
- 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
- 4–5 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.
Keywords: coconut macaroons recipe, coconut cookies, coconut dessert, caramel dessert, caramel cookies
Enjoy!
The second recipe of yours I’ve made so far. Just finished making a batch of these macaroons and popped one into my mouth…. yuuuuuuummm. Salty, buttery, coconutty, chocolatey and sweet, all good flavors individually, but together they are especially delicious. I couldn’t find Kraft caramels, for some reason, so I used Werther’s Chewy Caramels, which were perfectly fine. Oh, and candy doesn’t get much easier than these. The fact that they are no-bake means that I can make them any size I please, and have no obligation to make them all equal. Thank you!
Awesome! So glad you are enjoying the recipes! 🙂
Are they suppose to firm up. My are very gooey. Super sticky to the touch? Did I do something wrong?
They should firm up. You can add a little extra coconut and it’ll soak up some of the extra moisture.
I had a similar problem and couldn’t even really form them or get them off my wax paper. I put them in the fridge (one pan) and freezer (the other) which helped and am storing them in the fridge….will they turn to goo outside the fridge?
Also how do you keep the shape while dipping? Mine tasted fabulous but kind of looked like blobs.
It sounds like some of the ingredient amounts might have been a bit off. Either there was a bit too much milk or butter added, or there wasn’t enough coconut to “soak up” all the caramel mixture. If there’s an imbalance there, you could get cookies that don’t hold shape as well. You want the coconut well coated in the caramel mixture, but not dripping with it. I hope that helps!
I made this AM and they seemed gooey also. I used exact amounts. After I formed them. I ended up putting back in bowl and adding another cup of coconut seemed to help. Then redid the balls. Seem better now.
These are to die for! Question.. can i make in advance and freeze? Thanks
Glad you enjoyed them! I would think freezing should be fine.
Would these be too sweet if you used milk chocolate chips to dip them in?
That should be fine.
Just made these for Christmas entertaining…they are so delicious! My husband loves them. He suggested adding an almond. I will making more batches for sure!
Wonderful! So glad you enjoyed them!
I made these twice in two days. These are so so good! I made them for a cookie exchange and I may have to just keep them!
Yay! So glad you enjoyed them! 🙂
I think I saw a chocolate cheesecake covered with ganache and shavings of chocolate on top. I thought I had put it on my FB Page and now can’t find it. If it came from your website, please post again. I love a good challenge!! Thanks!!
Hmm, could it have been a Nutella Cheesecake? The look of it sounds like what you’re describing.
Can I use a homemade caramel sauce, my daughter is allergic to corn syrup. If so. How much ch caramel sauce would I need?
I’m sure a homemade sauce would be ok, but it’d have to be a certain thickness for these to dry and not be sticky or fall apart I think. Without testing it I wouldn’t be able to say for sure. I love this caramel sauce and it’s relatively firm at room temperature so you could try it. I’d add small amounts of caramel sauce just until everything comes together and go from there.
Did the homemade caramel work? I have a similar problem but want to try out this recipe!
No you can not
I love all these flavors together! How long will they last in a sealed container?
I’d say a week or two should be fine – if they last that long. 😉
Ahhh I love salted caramel, and they look so cute! I want these on my Christmas cookie plate 😉