These little No Bake Salted Caramel Coconut Macaroons bites are bursting with flavor and are perfect for satisfying your sweet tooth. The combination of chewy coconut, gooey caramel, and a pinch of salt creates a mouthwatering treat that you won’t be able to resist.
And the best part? You don’t even need to turn on your oven! So let’s dive in and make these heavenly macaroons in no time!
Ingredients Needed for This Recipe
- 6 tbsp (84g) salted butter
- 4 oz melting chocolate, such as almond bark
- 11 oz bag Kraft caramels, wrappers removed
- Sea salt
- 4–5 cups (288g-360g) shredded sweetened coconut
- 3 tbsp (45ml) milk
Instructions for Making Salted Caramel Coconut Macaroons
- Combine the milk, butter, and caramels in a large pot placed on medium heat. Let the ingredients melt, stirring frequently to prevent boiling.
- Once the caramel is melted and has a smooth consistency, incorporate 4 cups of coconut. Stir well until the coconut is thoroughly coated with caramel. If necessary, add more coconut to ensure that all the coconut is covered, but avoid adding too much moisture, as it will result in overly sticky cookies.
- Use a spoon to remove portions of approximately 1 1/2 tablespoons from the mixture and place them onto parchment paper or a similar nonstick paper.
- Allow to cool completely.
- Melt the chocolate in a small bowl as instructed on the package.
- Dip the undersides of each macaroon into the chocolate, and then place them back on the parchment paper to allow them to dry. Add some extra chocolate by drizzling it over the macaroons and sprinkle with sea salt.
- Let the cookies harden completely before serving. Keep them in an airtight container at room temperature.
Tips for Perfecting the Recipe
Understand Your Ingredients: The key to perfecting these no-bake Salted Caramel Coconut Macaroons lies in understanding your ingredients. High-quality caramels will melt more smoothly and offer a richer flavor. Similarly, using fresh, shredded sweetened coconut will ensure your macaroons have the perfect texture and sweetness.
Consistency is Key: Achieving the right consistency of the caramel and coconut mixture is crucial. It should be moist enough to hold together but not so wet that it becomes gooey after setting. If the mixture seems too dry after adding the initial 4 cups of coconut, add more coconut gradually until you reach the desired consistency.
Melting Chocolate Tips: When melting chocolate, whether you’re using almond bark or another type of melting chocolate, ensure you do so gently to avoid scorching. Using a double boiler or microwaving in short bursts and stirring frequently can help achieve smooth, evenly melted chocolate.
Scooping Uniform Macaroons: For uniformity in size and shape, use a cookie scoop or a tablespoon to form your macaroons. This not only helps in even cooking but also ensures that each macaroon has a consistent texture and taste.
Cooling is Crucial: Allow the macaroons to cool completely before dipping them in chocolate. This will prevent them from falling apart during the dipping process and ensure the chocolate sets properly.
Storage Tips
Room Temperature Storage: Once the macaroons have been allowed to firm up completely, they can be stored at room temperature for up to a week. Ensure they are kept in an airtight container to maintain freshness and prevent them from drying out.
Refrigerating for Longevity: For longer storage, you can refrigerate the macaroons. Place them in an airtight container with parchment paper between layers to prevent sticking. They can last in the refrigerator for up to two weeks.
Freezing for Extended Storage: Salted Caramel Coconut Macaroons freeze well. Freeze them on a baking sheet before transferring them to a freezer-safe bag or container. They can be stored in the freezer for up to three months. Thaw at room temperature for a few hours before serving.
Serving Suggestions
Dessert Platter: Serve these macaroons as part of a dessert platter, alongside other cookies, brownies, and sweets. Their unique flavor and texture will stand out and complement other desserts.
With Ice Cream: Pair these macaroons with a scoop of vanilla or coconut ice cream for a delightful dessert. The contrast of the cold ice cream with the chewy texture of the macaroons makes for a perfect combination.
Coffee or Tea Companion: These macaroons are the perfect companion to a hot cup of coffee or tea. The sweetness of the macaroons pairs wonderfully with the bitterness of coffee or the subtlety of tea, making for a relaxing snack or dessert option.
Gift Giving: Packaged in a pretty box or tin, these Salted Caramel Coconut Macaroons make a lovely homemade gift for friends, family, or neighbors. They’re especially appreciated during the holiday season or as a thoughtful gesture any time of the year.
Frequently Asked Questions
Can I use unsweetened coconut instead of sweetened? Yes, you can use unsweetened coconut, but you may need to adjust the sweetness of the mixture. Consider adding a bit of powdered sugar or condensed milk to the caramel to compensate for the lack of sweetness in the coconut.
What can I use instead of Kraft caramels? If Kraft caramels are not available, you can use any other brand of soft caramels. Alternatively, you can make your own caramel using sugar, butter, and cream for a more homemade touch.
Can I make these macaroons vegan? Yes, to make these macaroons vegan, use plant-based milk and butter substitutes, and choose a vegan caramel alternative. Ensure the chocolate is also vegan.
Why did my chocolate not set properly? If your chocolate didn’t set, it might be due to high room temperature or humidity. Try refrigerating the macaroons for a bit to help the chocolate firm up. Also, ensure you’re using chocolate suitable for melting and setting, such as tempering chocolate or almond bark.
Can I add other ingredients to the macaroons? Absolutely! Feel free to customize your macaroons by adding ingredients like chopped nuts, dried fruit, or a drizzle of white chocolate for a different flavor profile and texture.
No Bake Salted Caramel Coconut Macaroons
INGREDIENTS
- 6 tbsp 84g salted butter
- 4 oz melting chocolate such as almond bark
- 11 oz bag Kraft caramels wrappers removed
- Sea salt
- 4 –5 cups 288g-360g shredded sweetened coconut
- 3 tbsp 45ml milk
INSTRUCTIONS
- Combine the milk, butter, and caramels in a large pot placed on medium heat. Let the ingredients melt, stirring frequently to prevent boiling.
- Once the caramel is melted and has a smooth consistency, incorporate 4 cups of coconut. Stir well until the coconut is thoroughly coated with caramel. If necessary, add more coconut to ensure that all the coconut is covered, but avoid adding too much moisture, as it will result in overly sticky cookies.
- Use a spoon to remove portions of approximately 1 1/2 tablespoons from the mixture and place them onto parchment paper or a similar nonstick paper.
- Allow to cool completely.
- Melt the chocolate in a small bowl as instructed on the package.
- Dip the undersides of each macaroon into the chocolate, and then place them back on the parchment paper to allow them to dry. Add some extra chocolate by drizzling it over the macaroons and sprinkle with sea salt.
- Let the cookies harden completely before serving. Keep them in an airtight container at room temperature.
