Cookies & Cups > Recipes > Cookies > Salted Caramel Coconut Macaroons

Salted Caramel Coconut Macaroons

These easy Salted Caramel Macaroons are the perfect combo of sweet and salty! Coconut cookies dipped in chocolate and drizzled with caramel sauce. A coconut lover’s dream!

Two coconut macaroons drizzled with salted caramel on a white plate

I will start this post off by saying a huge thank you to all those who sent positive thoughts to me the past few weeks while we lived without power.

We are officially back in business after 2 very long weeks without…

My thoughts still go out to those who are living without power and homes due to the horrible devastation that was Hurricane Sandy.  I encourage everyone to donate, even if it’s just a few dollars to the relief efforts for those who are now homeless and suffering.

When the power finally came back on late afternoon last Friday I had never been so excited to run a load of laundry…or wash a load of dishes.

That excitement lasted about 37 minutes.

Apparently it wasn’t DOING the laundry that I missed, it was the ABILITY to do the laundry.

And although I complained every minute of every day without power, or running water or internet, there are many who are far worse off than I.

I’m a bit of a princess.

Working on it…kinda-sorta.

So as my inaugural post-power treat I decided to get serious…Salted Caramel Coconut Macaroons.

I took the base idea for these from the Host A Cookie Party site…I contributed some fun ideas along with Jamie from My Baking Addiction on how to throw a Cookie Party.

And I’m running a fun giveaway HERE (only one day left to enter) to win all the essentials to get your cookie party started.

But back to these cookies.

They are sweet, salty, chewy, coconutty….

Pretty much everything a cookie should be.

I mean, if you like coconut.

If you don’t…well, can we still be friends?

How to Make These Easy Coconut Macaroons

Three chocolate dipped coconut macaroons with caramel drizzle on a plateThey go together totally fast.
Just mix some sweetened condensed milk together with some flour and caramel sauce…
Caramel sauce being added to a mixing bowl with flour and sweetened condensed milkYou’ll want to add a bit of sea salt in there too.
I used flaked sea salt, but you don’t have to…
Sea salt flakes on the palm of a handThen dump in a whole lotta coconut.
A big heap of shredded coconut in a mixing bowlAnd give it a sweetened condensed milk/caramel bath…
Shredded coconut macaroon batter in a mixing bowlDrop your yummy batter on a lined baking sheet…
Scoops of coconut macaroon batter on a parchment-lined baking sheetThis is how they will look after they’ve baked.
Baked coconut macaroons on a cooling rackSO they are pretty awesome, as-is, yes?
But I mean, what would happen if we dipped them in chocolate?
A coconut macaroon being dipped in melted chocolateOhhhhh….
Chocolate dipped coconut macaroons on a cooling rackThen maybe, I mean…maybe…we could add some more caramel? Just saw this on Amazon: Kraft Caramel Bits, 11-Ounce Bags (Pack of 12) by Kraft Caramel Bits.  I just melted them up with a little water…
Round caramel bits in a bowlSheesh…
Caramel being drizzled over chocolate dipped coconut macaroons on a cooling rackAnd then maybe I sprinkled on a little more sea salt.
Because I’m salty.
Two chocolate dipped coconut macaroons with caramel drizzle on a plate
Totally.

Print
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Salted Caramel Coconut Macaroons

  • Author: Shelly @ Cookies and Cups
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Yield: 34 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: American

Description

These easy Salted Caramel Macaroons are the perfect combo of sweet and salty! Coconut cookies dipped in chocolate and drizzled with caramel sauce. A coconut lover’s dream!


Ingredients

Scale
  • 1 (14 oz) can Sweetened Condensed Milk
  • 3/4 cup caramel sauce
  • 1 cup flour
  • 2 (14 oz) bag shredded sweetened coconut flakes
  • 1 1/22 tsp tsp sea salt, divided (I used flaked sea salt)
  • 1 cup milk chocolate
  • 1 cup caramel bits
  • 1 Tbsp water

Instructions

  1. Preheat oven to 325°
  2. Line baking sheet with parchment paper and spray it lightly with cooking spray. Set aside
  3. In a large bowl combine flour, sweetened condensed milk and caramel sauce. Add in coconut and 1 tsp of sea salt. Stir until combined.
  4. Drop dough by rounded tablespoon on lined baking sheet about an inch apart.
  5. Bake for 12-15 minutes until golden.
  6. Let cool on baking sheet for 3 minutes and then transfer to a wire rack to continue cooling.
  7. Melt milk chocolate in a microwave safe bowl in 30 second increments until melted, stirring after each interval.
  8. When cookies are cooled dip the bottoms of the cookies into the melted chocolate.
  9. Melt caramel bits and water in microwave for 45 seconds, or until melted.
  10. Drizzle caramel over top of the cookies and finish by sprinkling remaining 3/4 tsp sea salt on top of caramel, if desired.
  11. Let set completely before serving.

Notes

adapted from Eagle Brand

Nutrition

  • Serving Size: 1 Cookie
  • Calories: 82
  • Sugar: 6.6 g
  • Sodium: 162.1 mg
  • Fat: 3.2 g
  • Carbohydrates: 13.3 g
  • Protein: 1.1 g
  • Cholesterol: 2.1 mg

Keywords: coconut cookies, easy cookie recipe, coconut macaroons, how to make macaroons, passover dessert, passover cookies

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**I adapted this recipe since I first posted based on feedback from the comments…the recipe is updated!

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74 comments on “Salted Caramel Coconut Macaroons”

  1. These are sooo good! Recipe is perfect! I used chocolate chips for dipping as I didn’t have milk chocolate and it was awesome!

  2. Just made these and sadly they completely ‘melted’ in the oven – flat like pancakes 🙁 I am re-reading the recipe and trying to decipher the other comments regarding amount of coconut. I used 2 bags of coconut, each 7oz in weight, to total 14oz. Do you mean 2 bags each 14oz totaling 28oz? So sad the whole recipe is going in the garbage.

  3. I just made these for a party and they turned out awesome! Everyone raved over them and not one was left on the plate. Great recipe… Whatever moderations you made to the recipe definitely work! Super easy to make. This is a keeper!

  4. Is there any reason you left out egg whites? I looked up some similar recipes, including the eagle brand one, and decided to add it. I folded it into the condensed milk (some recipes said a beaten egg white, but I skipped that part), forgot to add the caramel sauce on accident, and didnt use any flour. The new coconut amount was right on point, I even thought more could be nice but didnt want them to get dry. I think the lack of egg whites could be why some are getting flat cookies, perhaps?

  5. Woww that was odd. I just wrote aan extremely long comment but after I clicked submit my comment didn’t show
    up. Grrrr… well I’m not writing all that over again.

    Anyhow, just wanted to say fantastic blog!

  6. I love this newsletter! Do you think these would freeze well? I’d like to make them for my office cookie swap.

  7. The ingredients call for two bags of coconut. But when you’re making the receipe you say add ‘a whole bag’ just wondering how many bags you actually need? Thanks!

    1. Never mind. I read a bunch of comments and no one asked about the coconut until the very end after I posted my comment I read those. Sorry!

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