These Salted Caramel Coconut Macaroons are the perfect blend of chewy and sweet, with a hint of saltiness that makes them utterly addictive. Made with simple ingredients, these macaroons are dipped in a luscious salted caramel sauce that takes them to the next level.
Whether you’re hosting a party or just want a sweet treat at home, these macaroons are sure to impress. With their golden-brown tops and creamy coconut center, they are a visual delight as well as a culinary one.
Ingredients
INGREDIENTS
- 2 2/3 cups shredded sweetened coconut
- 2/3 cup sweetened condensed milk
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup caramel sauce
- 1 teaspoon sea salt flakes for topping
Instructions
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- In a mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and salt. Stir until well combined.
- Using a small cookie scoop or your hands, form small mounds of the mixture and place them on the prepared baking sheet, spacing them about 1 inch apart.
- Bake for 15-20 minutes, or until the tops are golden brown. Watch closely as they can brown quickly.
- Remove from the oven and let the macaroons cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Once cooled, drizzle the macaroons with caramel sauce and sprinkle with sea salt flakes for garnish. Serve immediately or store for later. Enjoy!
Notes
Tip: For easier drizzling, warm the caramel sauce slightly to thin it out before using.
To get the perfect texture, make sure to use sweetened shredded coconut; it helps achieve that chewy consistency. If you want to make these macaroons even more decadent, consider adding dark chocolate chips to the mix.
These macaroons can be stored in an airtight container at room temperature for up to a week. For a fun variation, try drizzling them with melted chocolate instead of the salted caramel!
