No Bake Salted Caramel Coconut Macaroons Recipe

Introduction

These No Bake Salted Caramel Coconut Macaroons are a luscious treat combining chewy caramel, sweet shredded coconut, and a hint of sea salt. Perfect for when you want a quick, no-oven dessert that’s both rich and satisfying.

Ingredients

• 3 tbsp (45ml) milk
• 6 tbsp (84g) salted butter
• 11 oz bag Kraft caramels, wrappers removed (about 40 caramels)
• 4–5 cups (288g-360g) shredded sweetened coconut
• 4 oz melting chocolate, such as almond bark
• Sea salt, for sprinkling

Instructions

1. Step 1: In a large pot over medium heat, combine the milk, salted butter, and caramels. Stir frequently to allow the mixture to melt smoothly without boiling.
2. Step 2: Once the caramel is fully melted and smooth, add 4 cups of shredded coconut. Mix well until the coconut is thoroughly coated. Add more coconut if needed to ensure the mixture is coated but not overly wet, avoiding a gooey texture in the final cookies.
3. Step 3: Scoop approximately 1 1/2 tablespoons of the mixture onto parchment paper or another nonstick surface, forming individual macaroons.
4. Step 4: Let the macaroons cool completely to set.
5. Step 5: Melt the chocolate in a small bowl following the melting chocolate package instructions.
6. Step 6: Dip the bottom of each cooled macaroon into the melted chocolate, then return to the parchment paper. Drizzle additional chocolate on top and sprinkle with a pinch of sea salt.
7. Step 7: Allow the cookies to firm completely before serving. Store in an airtight container at room temperature.

Tips & Variations

• For a richer flavor, use full-fat coconut milk instead of regular milk in the caramel base.
• Swap melting chocolate with dark or milk chocolate chips to suit your taste preferences.
• Add a splash of vanilla extract to the caramel mixture for extra aroma.
• Try toasting the shredded coconut lightly before mixing for a deeper coconut flavor.

Storage

Store these macaroons at room temperature in an airtight container for up to 5 days. To keep the chocolate crisp, avoid refrigerating. If refrigerated, allow cookies to come to room temperature before serving to restore texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different brand of caramel candies?

Yes, you can use any caramel candies as long as they melt smoothly. Adjust quantities based on the size of the caramels to match about 11 oz total.

What can I use if I don’t have melting chocolate?

If melting chocolate is unavailable, you can substitute with chocolate chips or chopped chocolate bars. Melt gently over a double boiler or in short bursts in the microwave to avoid burning.

No Bake Salted Caramel Coconut Macaroons Recipe

Print Recipe

★★★★★

4.8 from 63 reviews

Delicious no-bake salted caramel coconut macaroons featuring gooey caramel-coated shredded coconut dipped in melting chocolate and sprinkled with sea salt. Perfect for a quick and indulgent treat without using the oven.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: Approximately 24 macaroons 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Macaroons

• 3 tbsp (45ml) milk
• 6 tbsp (84g) salted butter
• 11 oz bag Kraft caramels, wrappers removed (approximately 40 caramels)
• 4–5 cups (288g-360g) shredded sweetened coconut

Chocolate Coating

• 4 oz melting chocolate, such as almond bark
• Sea salt, for sprinkling

Instructions

1. Melt the caramel base: Add the milk, salted butter, and unwrapped caramels to a large pot over medium heat. Stir frequently to melt all ingredients evenly, making sure the mixture doesn’t boil, until smooth and fully combined.
2. Combine with coconut: Stir in 4 cups of shredded sweetened coconut into the melted caramel mixture, mixing until the coconut is thoroughly coated. Add more coconut gradually (up to 5 cups) if needed to avoid a wet, gooey texture.
3. Form the macaroons: Using a spoon, scoop about 1 1/2 tablespoons of the mixture per macaroon and place onto parchment paper or a nonstick surface to shape the cookies.
4. Cool the macaroons: Allow the formed macaroons to cool completely at room temperature so they set and firm up.
5. Melt the chocolate: In a small bowl, melt the almond bark or melting chocolate following the package instructions until smooth.
6. Dip and decorate: Dip the bottoms of each set macaroon into the melted chocolate and place them back on the parchment paper. Drizzle extra chocolate over the tops and sprinkle lightly with sea salt for a perfect salty-sweet finish.
7. Set and store: Let the chocolate harden completely before serving. Store the macaroons in an airtight container at room temperature.

Notes

• Make sure the caramel mixture does not boil to prevent scorching and grainy texture.
• Adjust shredded coconut quantity to achieve a consistency that holds together but isn’t overly wet.
• Use parchment or silicone mats to prevent sticking during cooling and chocolate dipping.
• These macaroons are best stored at room temperature in an airtight container for up to 5 days.

Keywords: no bake salted caramel macaroons, coconut macaroons, no bake cookies, caramel coconut cookies, easy dessert, chocolate dipped macaroons