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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.

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Salted Caramel Coconut Macaroons

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  • 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

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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 sound marvelous! A small bit of confusion, tho…..the recipe says “bag” of coconut but I just realized there is a “2” out front, so I guess it’s 2 bags? I was just thrown by your instructions which say “empty the whole bag” of coconut in, which again is singular. So, one bag or two? ๐Ÿ˜€

    1. Sorry, I didn’t see Jocelynn’s comment above until after I posted my question! ๐Ÿ™‚ I am making these right now & trying just one bag PLUS one cup more coconut. We’ll see!

      1. yes, there was a little controversy around the amount of coconut…Mine turned out great with one bag, but for others, theirs seemed to spread more, so I upped the coconut in the recipe to the 2 bags. Let me know how yours turn out! I am going to do them again this week and try adding more coconut. BUt like I said, mine with the one bag turned out exactly as you see in the pictures ๐Ÿ™‚

  2. I made these today and the batter looked just like your picture in the bowl but really spread out when I put them on the baking sheet. ONce baked the cookies look more like a regular cookie then a macaroon (and I only got 2 dozen). I looked at the original recipe and it says 2 14oz bags of coconut, could that be it?

    1. It certainly could be. I played around with this recipe a lot before I posted them, and the 2 bags was too much for me, but I think I might amend the recipe that I posted because so many seem to be having the same result as you did!!

      1. OK, I will remember, 1 bag is not enough and 2 is too much. I will be making these again real soon because even though my first batch didn’t look picture perfect, they taste AMAZING. A little guilty pleasure, for sure.

  3. WOW.. I had a picture in my mind what I wanted and I had to really get creative with google search to find THIS RECIPE.. I am so excited to make these cookies.. thank you so much for posting this recipe! I am almost exactly sure that these and the russian tea cakes ( amongst others) will be a personal favorite with the ones who will be getting cookies for christmas this year.. This year I will attempt over 150 dozen may be a little more different cookies for my christmas tins! Oh Jolly year.. cause you’re all gaining weight right along with me! baaaahahaha lol

  4. I had the same issue with flat cookies. I’m glad I saw your reply about putting in more coconut, it made the difference, wish I had tried it after the first pan-full as opposed to the last pan. BTW, my 3 year old got mad at me for “ruining her cookies” when I drizzled the caramel and salt on it. She didn’t want me to put the chocolate on it, either. What kind of kid am I raising??

  5. One more question before I dive into this recipe. Do you think unsweetened coconut would work ok? I like the idea of buying organic coconut and it doesn’t seem to come sweetened. And with the sweetened condensed milk, I’m thinking that would make the coconut plenty sweet. What do you think?

  6. Don’t know what I did wrong, but my macaroons were completely flat. After the first batch, I added more flour (about 3 tablespoons) to the remaining dough, hoping it would help them hold their shape. NO luck. I’ve read, and re-read, the recipe thinking I did something wrong, but I followed it exactly. Any thoughts?

    1. How weird! After researching a lot of recipes for macaroons I saw a lot of people who added double the amount of coconut that I did…so my suggestion would be add more coconut.
      However, I made them exactly as I wrote the recipe and the results are what was photographed. I have made then a few times when I was developing the recipe and came out with the same results every time…but with baking there are so many variables, oven temp, stirring method…so I would suggest add more coconut!
      Was your batter thin?

    2. Thanks for your response. I wouldn’t say the batter was thin. While the batter was in the bowl it looked just like your picture. It was only when I scooped them out on to a cookie sheet that there was more liquid than in your picture. Adding more coconut sounds like a good idea.

  7. Kelly Senyei (Just a Taste)

    I love how sweet and straightforward these are! It’s hard to beat coconut and chocolate, but that caramel drizzle is too tempting!

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