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!
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.
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.