Easy Salted Caramel Coconut Bites
Oh, you guys, I’m so excited to share this recipe with you! It’s one of those treats that just makes everything feel a little bit better, a little bit sweeter. You know those days when you need a pick-me-up, something that feels like a warm hug in dessert form? That’s exactly what these salted caramel coconut macaroons are. I swear, the smell alone as they bake is enough to make my whole house feel cozy and inviting. My family devours these faster than I can bake them, especially my youngest who insists they’re “the best cookies in the whole universe.” They’re like a dreamier, chewier cousin to your classic chocolate chip cookie, but with that irresistible tropical twist of coconut and a decadent salted caramel drizzle. If you’ve ever loved a chewy cookie, you’re going to adore these. They’re seriously my secret weapon for holiday cookie platters and pretty much any spontaneous sweet craving I get.
What Are Salted Caramel Coconut Macaroons?
So, what exactly *are* these delightful little mounds of joy? Think of them as the ultimate fusion of two amazing desserts: the classic chewy macaroon and the rich, gooey goodness of salted caramel. Instead of the often-crispy, meringue-like French macarons, these are the American-style macaroons we know and love – soft, chewy, and packed with shredded coconut. We’re taking that fantastic coconut base and swirling in pockets of homemade salted caramel, then adding a final drizzle of that golden, salty-sweet magic on top. It’s essentially a coconut lover’s dream that’s been elevated with a touch of pure indulgence. The name itself, salted caramel coconut macaroons, sounds fancy, but trust me, the process is surprisingly simple, and the result is pure bliss. It’s that perfect balance of sweet, salty, and nutty that just keeps you coming back for more.
Why you’ll love this recipe?
Honestly, there are so many reasons why I keep coming back to this salted caramel coconut macaroon recipe. First and foremost, the flavor! It’s just divine. The toasted coconut offers this wonderful nutty, tropical base, and then you get those bursts of sweet, slightly burnt sugar from the caramel, all cut through with just the right amount of salt. It’s a symphony of flavors, truly. What I love most about these is their incredible chewiness. They’re not dry or crumbly; they have this satisfying, dense chew that just melts in your mouth. And the simplicity! You don’t need any fancy equipment or complicated techniques. Everything comes together in one bowl for the most part, which is a lifesaver on busy weeknights when I need a quick dessert fix. Plus, the ingredients are super budget-friendly – mostly pantry staples you likely already have on hand. They’re also incredibly versatile. While I adore them as is, you can easily add a sprinkle of sea salt flakes on top of the caramel, or even some chopped toasted pecans if you’re feeling adventurous. I’ve even stirred in a tablespoon of espresso powder into the caramel before, and that was a game-changer for a mocha twist! They’re perfect for bake sales because they travel so well, and they always look so impressive, even though they’re deceptively easy to make. My friends always ask for the recipe, and I happily share it because I know they’ll have as much success and joy making them as I do.
How do you make salted caramel
Quick Overview
This recipe is all about creating wonderfully chewy coconut mounds, infusing them with luscious salted caramel, and then finishing with a delicate drizzle. We’ll start by mixing our coconut base, then gently fold in some glorious caramel. After a quick bake, we’ll let them cool slightly before adding that final touch of caramel drizzle. It’s straightforward, requiring minimal fuss, and the result is a batch of cookies that taste like they came from a high-end bakery.
Ingredients
For the Main Batter:
3 cups shredded sweetened coconut (I always opt for sweetened; it gives the best texture and flavor. Make sure it’s shredded, not flaked, for that classic macaroon chew.)
1/2 cup unsalted butter, melted (Using unsalted butter gives you control over the saltiness, which is key with the caramel.)
1/2 cup granulated sugar
1/4 cup packed light brown sugar (This adds that lovely depth of flavor and helps with chewiness.)
2 large eggs, lightly beaten (Room temperature eggs incorporate better, so I usually take them out about 30 minutes beforehand.)
1 teaspoon vanilla extract (Pure vanilla extract makes a world of difference.)
1/4 teaspoon salt (Just a pinch to balance the sweetness in the base itself.)
For the Filling & Drizzle (Salted Caramel):
1 cup granulated sugar (This is for the caramel base. Don’t be tempted to use less!)
6 tablespoons unsalted butter, cut into cubes (Cold butter is best here to help control the caramelization.)
1/2 cup heavy cream, warmed (Warming the cream prevents seizing and ensures a smoother caramel.)
1 teaspoon sea salt (Or more, to taste! This is crucial for that “salted” part.)
1/2 teaspoon vanilla extract (Optional, but adds a lovely note.)
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
First things first, let’s get our oven ready. Preheat it to 325 degrees Fahrenheit (160 degrees Celsius). While the oven is heating up, line a couple of baking sheets with parchment paper. This is super important! Parchment paper prevents sticking and makes cleanup a breeze. You want your macaroons to lift off cleanly, and parchment is your best friend for that.
Step 2: Mix Dry Ingredients
In a large mixing bowl, combine the shredded coconut, melted butter, granulated sugar, light brown sugar, and the 1/4 teaspoon of salt. Give it a good stir until everything is well combined and the coconut is evenly coated with the butter and sugars. You’ll notice it starts to clump together a bit – that’s exactly what you want.
Step 3: Mix Wet Ingredients
In a separate, smaller bowl, whisk together the lightly beaten eggs and the vanilla extract. Make sure the eggs are well combined with the vanilla before adding them to the coconut mixture. This ensures an even distribution of moisture and flavor.
Step 4: Combine
Pour the wet ingredients (egg and vanilla mixture) into the bowl with the coconut mixture. Fold everything together gently with a spatula or a wooden spoon until just combined. Be careful not to overmix here. We want a mixture that’s moist enough to hold its shape but not so wet that it’s runny. It should feel a bit like damp sand. Overmixing can make the macaroons tough, and nobody wants a tough macaroon!
Step 5: Prepare Filling
Now for the star of the show: the salted caramel! In a medium, heavy-bottomed saucepan, melt the 1 cup of granulated sugar over medium heat. Stir it constantly with a heatproof spatula or wooden spoon until it’s completely melted and turns a beautiful amber color. This can take a few minutes, so be patient! Once it’s amber, carefully whisk in the cubed butter. It will bubble up like crazy, so stand back. Once the butter is mostly incorporated, slowly and carefully pour in the warmed heavy cream while whisking. Continue whisking until the caramel is smooth and there are no lumps. Stir in the sea salt and the optional vanilla extract. Let it simmer for about a minute, then remove from heat and let it cool slightly. It should be thick enough to drizzle but not so thick that it’s unmanageable. If it gets too thick as it cools, you can gently warm it up again.
Step 6: Layer & Swirl
This is where the magic happens! Drop heaping tablespoons of the macaroon batter onto your prepared baking sheets, leaving about 2 inches between each mound. Then, take about half of your prepared salted caramel sauce and drizzle it over the tops of the macaroon mounds. You can use a spoon to create a little swirl pattern if you like, or just let it pool naturally. The goal is to get those beautiful caramel veins running through the coconut. Don’t go overboard; a little goes a long way and you’ll have some left for drizzling later!
Step 7: Bake
Bake for 15-20 minutes, or until the edges are golden brown and the tops are lightly golden. The exact time will depend on your oven and how large you make your macaroons. I like mine to be slightly golden around the edges but still soft in the center. They’ll firm up as they cool. Keep an eye on them towards the end of baking to prevent burning.
Step 8: Cool & Glaze
Once baked, let the macaroons cool on the baking sheets for about 5-10 minutes. This is important because they are quite delicate when hot. After they’ve cooled slightly, transfer them to a wire rack to cool completely. While they’re cooling, gently reheat any remaining caramel sauce if needed to get it to a drizzle-able consistency. Once the macaroons are completely cool, use a spoon or a piping bag to drizzle the remaining salted caramel over the tops. This final drizzle really makes them look extra special!
Step 9: Slice & Serve
These salted caramel coconut macaroons are best served at room temperature. They don’t need any slicing, of course! Just pick one up and enjoy its chewy, caramel-infused goodness. They’re perfect on their own, but I also love serving them with a cup of coffee or a glass of cold milk. They look beautiful arranged on a platter, and the contrasting textures and flavors are just irresistible.
What to Serve It With
These salted caramel coconut macaroons are so versatile, they fit into almost any occasion. For breakfast, I love to pair them with a strong cup of coffee or a chai latte. They’re sweet enough to feel like a treat, but the coconut and caramel give them a bit of substance that works surprisingly well in the morning. On a brunch table, they add a touch of elegance and indulgence. I’ll often arrange them on a tiered stand alongside fresh berries and other pastries. They’re a welcome surprise that guests always rave about! As a dessert, they’re simply divine. They stand beautifully on their own after dinner, or you can serve them alongside a scoop of vanilla bean ice cream for an extra decadent experience. The warm caramel notes pair exceptionally well with chocolate desserts, too, if you’re building a dessert platter. And for those cozy, late-night cravings or afternoon pick-me-ups, they’re perfect just as they are with a glass of milk or a soothing cup of herbal tea. My absolute favorite way to serve them, though, is on a rainy Sunday afternoon with a good book and a mug of hot chocolate. It’s pure comfort, and they always seem to disappear first from any cookie assortment!
Top Tips for Perfecting Your Salted Caramel Coconut Macaroons
Over the years of making these, I’ve picked up a few tricks that I think are really helpful for getting them just right. First, when it comes to the coconut, I strongly recommend using sweetened shredded coconut. Unsweetened works, but you’ll lose some of that delightful chewiness and flavor that sweetened coconut provides. If you find your batter seems a bit too dry, a tiny splash more of melted butter can help, but be cautious not to make it too wet. For the caramel, the most important thing is to use a heavy-bottomed saucepan. This helps distribute heat evenly and prevents the sugar from burning too quickly. When you add the butter and cream, always do it slowly and whisk constantly; it will seize up momentarily, but keep whisking, and it will smooth out. If your caramel does get too thick after cooling, a tablespoon or two of extra cream or even milk gently warmed can loosen it up perfectly. When it comes to baking, ovens can be so finicky! I’ve learned to watch for the edges to turn golden brown, but if the center still looks pale, it’s usually just fine because they continue to cook a bit on the hot baking sheet. Don’t be afraid to experiment with the saltiness of the caramel; some people like it saltier than others. I usually start with a teaspoon and add a little more if I feel it needs it. If you’re worried about the caramel drizzling evenly, a piping bag fitted with a small round tip works wonders for a neater finish. And a little tip I learned the hard way: make sure your macaroons are *completely* cool before drizzling the caramel. If they’re still warm, the caramel will just melt into them, and you won’t get that beautiful contrast of flavors and textures.
Storing and Reheating Tips
These salted caramel coconut macaroons are surprisingly good at keeping their texture, but there are a few ways to store them to ensure they stay that way. At room temperature, they are best stored in an airtight container. I find they stay wonderfully chewy for about 3-4 days if they’re kept in a sealed container. Avoid storing them in a place that’s too warm, as the caramel might get a bit melty. If you’re planning to keep them longer, the refrigerator is your friend. Place them in an airtight container, and they should last well for up to a week. I often find the caramel actually firms up a bit more in the fridge, which is quite nice. For longer storage, definitely freeze them! You can freeze them unfrosted or frosted. If freezing unfrosted, place them in a single layer on a baking sheet until frozen, then transfer them to a freezer-safe bag or container. They’ll keep well in the freezer for up to 2-3 months. When you want to enjoy them, just let them thaw at room temperature. If you froze them unfrosted, you can then reheat the caramel sauce and drizzle it over them once thawed. For reheating, I generally don’t reheat these; they are best enjoyed at room temperature or slightly chilled if refrigerated. The beauty of macaroons is their texture is usually best when not heated up again, unless you’re talking about a completely different kind of cookie!
Frequently Asked Questions
Final Thoughts
I really hope you give these salted caramel coconut macaroons a try. They’ve become such a cherished recipe in my kitchen, and I just know they’ll bring a smile to your face and your loved ones’ faces too. They truly embody that perfect balance of chewy coconut, sweet caramel, and a touch of salt that’s just irresistible. It’s the kind of treat that feels both comforting and a little bit special. If you’re a fan of chewy cookies and the magic of salted caramel, these are an absolute must-make. They’re simple enough for a casual bake but impressive enough for any holiday cookie tray or gathering. For those of you who loved this recipe, you might also enjoy my chewy ginger molasses cookies or my lemon almond shortbread – they offer a similar blend of texture and satisfying flavor! I can’t wait to hear how yours turn out. Please leave a comment below and tell me what you think, or share any fun variations you tried! Happy baking!
Salted Caramel Coconut Macaroons
Ingredients
Method
- In a large pot over medium heat, combine the milk, butter, and caramels. Stir frequently until everything is melted and smooth, ensuring the mixture does not boil.
- Once the caramel is fully melted, add 4 cups of shredded coconut. Mix well to coat the coconut evenly with the caramel. Add more coconut as needed until all the coconut is well covered but not too wet, to avoid overly gooey macaroons.
- Scoop spoonfuls of about 1.5 tablespoons of the mixture onto parchment paper or a nonstick liner.
- Allow the macaroons to cool completely.
- In a small bowl, melt the chocolate according to package directions.
- Dip the bottoms of each macaroon into the melted chocolate. Place them back onto the parchment paper to set.
- Drizzle with additional melted chocolate and sprinkle with sea salt.
- Let the cookies firm up completely before serving. Store at room temperature in an airtight container.
