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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. 🙂
Watch How To Make These
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Lemon Coconut Macaroons
Peanut Butter Chocolate Chip Macaroons
Salted Caramel Stuffed Chocolate Cookies
Salted Caramel Cheesecake
Coconut and Caramel Pecan Parfaits
No Bake Salted Caramel Coconut Macaroons
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 24 Cookies
- 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.
Nutrition
- Serving Size: 1 Cookie
- Calories: 99
- Sugar: 10.4 g
- Sodium: 261 mg
- Fat: 5.5 g
- Carbohydrates: 11.8 g
- Protein: 1 g
- Cholesterol: 7.9 mg
Categories
Enjoy!
I want to make these for my Christmas cookie plate and am wondering about adding some time of cookie on the bottom. A vanilla wafer or shortbread cookie base, scoop the coconut on top, then dip and drizzle. Have you tried this and what cookie worked for you?
I haven’t tried it, but have thought about it before too. 🙂 I think it’d be great. Either cookie would work well I think.
Do you think I could add crushed graham crackers to the coconut and caramel mixture? I’ve run out of coconut and my mix is very gooey. Thanks!!
I would think the graham crackers would end up a little soft and funky texture in the caramel.
I just made a sample batch and I used all the exact ingredients and it’s been a few hours. In fact my coconut bag said it had 5 & 1/3 cups in bag & I ended up using ENTIRE bag as it looked too wet. They are cool but they are not firm enough at all. They were coming apart a bit when I was putting choc on bottoms. Do you have any sort of time guide for how long until they should be firm? Thanks. Also any tips for forming? I used a scoop but it was still tough getting them to form and what did u use to drizzle choc on with? Thanks.
I’d say several hours is best, maybe 3-4 just to be sure. It could also depend a bit on the temperature in your home. I believe I used a cookie scoop for shaping them and then a piping bag and tip for drizzling.
Are these kraft Caramels the hard candy or soft and chewy candies? I’ve never heard of kraft Caramels.
It’s these. They are soft.
Lindsey, I’ve been a great fan of your site for a long time and have successfully baked many of your recipes to rave reviews. I’m certainly not a professional baker, but your recipes make me look like one! On this recipe for No Bake Salted Caramel Macaroons, I read the recipe three times and still could not figure out why the photos did not seem to correspond to the recipe. I had to watch the video to see that when you say “dip the coconut balls in chocolate” you mean JUST THE BOTTOM, not the entire ball!! That had me really confused for awhile. I hope others don’t have the same problem. I’m making these for my New Years party. Thanks for a wonderful blog and recipe site!
I’m so glad you’ve enjoyed the recipes! I can see how that wording may have been confusing. It’s been updated. Thanks!
Have you ever tried freezing the salted caramel macaroons?
I haven’t, but I’d think they’d be ok.
Thank you. I always try to do as much ahead of time as possible. If I made them now for Christmas, I feel pretty certain I wouldn’t have any left for gift-giving. I will let you know how they freeze
I have a date tonight with your “No Bake Samoa Cheesecake!” That is getting made tonight….. nom, nom ,nom. Thanks for sharing. I love “No Bake! “
Are these gluten free?
I’m not super familiar with gluten free baking, but I believe they are.
i made these used the exact ingredients and they didn’t firm up either. I cooled them off and nothing. somethings off with these if everyone is saying the same thing. They are still amazing but gooey
I’d try thinking about them similar to rice krispie treats – too many rice krispies and they’re hard, too few and they’re sticky. If these cookies turned out sticky, they probably just needed another handful or so of cornflakes.
Cornflakes?? This recipe doesnt call for cornflakes? Do you just use regular D milk?
Just use more coconut, not cornflakes. I have another cookie thats very similar and uses cornflakes. The way I see comments on the backend is very different than how you see them so it can be easy to be confused about which recipe someone is asking a question about.
I would love to make this recipe but there is something definitely wrong with it because so many have problems with it. Please respect your readers and figure out what’s wrong. It casts doubt on ALL your recipes. And since your reply above indicates that there are cornflakes in the cookies but none in the recipe, this could be the missing item and the reason your subscribers are having a problem with their cookies being too gooey.
Hi Nancy – Let’s start with the cornflakes. If you read my entire response above, then you’d see that I mis-spoke (and clarified that) because I have a different but very similar recipe that uses cornflakes. There’s not a problem with the recipe, I simply mis-spoke. It happens. Let’s be clear on that. Second, I have plenty of respect for my readers, as evidenced by the fact that I take the time to respond to hundreds of comments I get every week and help when I can. I have updated many recipes when necessary, but given that I have made these cookies literally DOZENS of times, I KNOW they work. And while you can’t see it here, I did a full tutorial showing people how to make them on Instagram at one point. Please don’t lecture me on respecting others and helping. That’s completely off base. As for issues with gooeyness, if you’re concerned about that, it’s usually attributed to not adding enough coconut. So if they are too gooey, simply add more coconut. Also, your comment seems to indicate that most people have issues with this recipe, which is not the case. MOST people have success and some have commented that they’ve made them repeatedly without issue. I’ve been tagged over and over on Instagram from people who have had success. So again, I am 100% confident in this recipe. If you try them and have a specific question, please let me know. Thanks.
your measurements are all wrong:
https://www.cookitsimply.com/measurements/cups/coconut-shredded-0070-0242l.html
My measurements are not wrong. If you look at several different sites, they’ll all have something a little different. My measurements are correct for my recipes. Thanks so much.
i’m sure they’re right they just come out gooey…
but delis…
I thought they were fine…I had no issues and made them as they are. they took some time to sit, but no issues at all. They are delicious!
I’m so glad you enjoyed them!
I personally can’t wait to try this recipe! But I definitely agree room temp could definitely play a factor.. Also humidiy. Low humidity works best for setting caramel.. If available maybe try running a humidifier for a day or so before making. But I look forward to giving this a shot!
To all you non bakers: FYI -You should never have both metric & US standard measurements in the same recipe, it makes it very confusing to many people.
11 oz Caramel should say 312 grams
Actually, I’m thanked by people all over the world for including both. I sorry you find it confusing though.
Can you give me an example of melting chocolate (bark) so that I know what to buy? Thanks!
There’s the Wilton brand candy melts, Candiquick and Almond Bark. All would work well.
Made the salted carmel macaroons for my sons engagement party and was not disappointed. They were a huge hit. Super easy, the only adjustment was added 5 cups of coconut. They will be added to my Christmas cookie tray.
I’m planning on making these nummy No Bake Salted Caramel Chocolate Macaroons and wondering if using semi-Sweet Chocolate Chips would work melted instead of the chocolate bark, which I don’t have on hand. Will the CC harden enough after cooling?
You could try it. I find sometimes chocolate chips don’t always harden as well though.
Can you use unsweetened shredded coconut for these and just add a little extra sugar to the mix?
That should be fine.
Mine won’t firm up, they are sticky to the touch.
Did you use the Kraft caramels? I ask because I know some people have wanted to try other caramels and as far as I know, that wouldn’t work as it wouldn’t firm up. Otherwise, it could be that a little too much liquid was added to the mix or something. They should be firm but it can take a bit for them to cool completely.