No Bake Salted Caramel Coconut Macaroons Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- Cool the macaroons: Allow the formed macaroons to cool completely at room temperature so they set and firm up.
- Melt the chocolate: In a small bowl, melt the almond bark or melting chocolate following the package instructions until smooth.
- 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.
- 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
