Quick and easy no-bake macaroons made with creamy caramel, sweet coconut, rich chocolate, and a sprinkle of sea salt. Perfect for any occasion!
There’s something about caramel and coconut that takes me straight back to my grandma’s kitchen. She had this way of whipping up the simplest treats that somehow felt magical. These No Bake Salted Caramel Coconut Macaroons might not be one of her original recipes, but they absolutely remind me of her knack for turning basic ingredients into something unforgettable.
The first time I made these, it wasn’t exactly smooth sailing. I forgot to unwrap the caramels ahead of time, and let’s just say my hands were stickier than I care to admit. But when I finally took that first bite—chewy, sweet, salty, and oh-so-chocolaty—I knew I’d found a winner.
Now, they’re my go-to for everything from last-minute dessert emergencies (because let’s face it, we’ve all been there) to impressing guests without breaking a sweat. And every time I make them, I think of Grandma and her effortless way of making desserts that felt like a warm hug.
Why You’ll Love This No Bake Salted Caramel Coconut Macaroons Recipe?
Let me just say, these macaroons are pure joy in bite-sized form. Here’s why:
- No Oven, No Problem: Perfect for hot summer days or when you just don’t feel like baking.
- Sweet and Salty Perfection: The sprinkle of sea salt on top balances the sweetness like a charm.
- Beginner-Friendly: Even if your cooking skills are limited to boiling water, you can nail this recipe.
- Crowd-Pleasing: They’re fancy enough for a party but easy enough for a casual snack.
- Customizable: Want to add nuts? Switch up the chocolate? Go for it!
Ingredient Notes:
Let’s break down the magic behind these macaroons:
- Kraft Caramels: These are the heart of the recipe. If you’ve got another brand you love, feel free to use it. Just unwrap them first (trust me).
- Shredded Coconut: Sweetened coconut is key for that chewy texture. Start with 4 cups, and add more if needed.
- Sea Salt: It’s not just for looks—it adds that perfect salty contrast to the sweet caramel.
- Melting Chocolate: Almond bark works like a charm, but chocolate chips or even a leftover chocolate bar will do.
- Milk and Butter: These create a smooth, rich caramel base that holds everything together.
Pro Tip: Unwrap the caramels before you start melting them. It’ll save you a ton of frustration later!
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How To Make No Bake Salted Caramel Coconut Macaroons?
Making these macaroons is so easy, you’ll feel like a dessert genius:
- Make the Caramel Base:
Melt the milk, butter, and caramels in a large pot over medium heat. Stir constantly—it’s a bit of a workout, but totally worth it. Once the mixture is smooth and shiny, your kitchen will smell heavenly. - Add the Coconut:
Stir the shredded coconut into the caramel, starting with 4 cups and adding more as needed. You’re aiming for a consistency that’s coated but not overly sticky. This is where the magic happens—the caramel and coconut become best friends. - Shape the Macaroons:
Using a spoon, scoop out small mounds (about 1 1/2 tablespoons each) onto parchment paper. They don’t have to look perfect—“rustic” is charming! Let them cool completely before moving to the next step. - Chocolate Dip and Drizzle:
Melt your chocolate in the microwave or over a double boiler. Dip the bottom of each macaroon into the chocolate, then set them back on the parchment. Drizzle some extra chocolate on top and sprinkle with sea salt. Fancy, right? - Let Them Set:
Let the macaroons sit at room temperature or pop them in the fridge for 10-15 minutes to firm up. Once they’re set, it’s snack time!
Storage Options:
These macaroons are as easy to store as they are to make:
- Room Temperature: Keep them in an airtight container for up to a week.
- Refrigerator: Prefer them chilled? Store them in the fridge for up to 10 days.
- Freezer: Yes, you can freeze them! Just thaw at room temperature when you’re ready to indulge.
Variations and Substitutions:
Want to put your own spin on these macaroons? Here are a few ideas:
- Dark Chocolate: Swap almond bark for dark chocolate for a more intense flavor.
- Nutty Additions: Add crushed pecans, almonds, or even hazelnuts for a little crunch.
- Unsweetened Coconut: If you’re watching your sugar intake, this is a great option.
- Extra Drizzle: More caramel or chocolate on top? Always a good idea.
- Festive Touch: Add colored sprinkles for a holiday vibe.
What to Serve with No Bake Salted Caramel Coconut Macaroons?
These macaroons are amazing on their own, but here’s how you can elevate your dessert game:
- Coffee or Espresso: The bold flavors pair beautifully with the sweetness.
- Vanilla Ice Cream: A scoop on the side turns this into a decadent dessert plate.
- Fresh Berries: Add some strawberries or raspberries for a refreshing contrast.
Frequently Asked Questions:
Can I use unsweetened coconut?
Absolutely. The caramel is sweet enough to balance it out.
Can I make these dairy-free?
Yes! Use coconut milk and a dairy-free butter substitute.
How long do these take to set?
About 10-15 minutes in the fridge. If you’re in a hurry (or just impatient like me), they’ll firm up quickly!
And there you have it—No Bake Salted Caramel Coconut Macaroons that are perfect for parties, gifts, or just satisfying your sweet tooth on a Tuesday. Have your own twist on this recipe? I’d love to hear it—drop a comment below and share your macaron magic!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
No Bake Salted Caramel Coconut Macaroons
Ingredients
- 3 tablespoons 45ml milk
- 6 tablespoons 84g salted butter
- 11 oz. bag of Kraft caramels* wrappers removed
- 4 –5 cups 288g-360g shredded sweetened coconut
- 4 oz. melting chocolate such as almond bark
- Sea salt
Instructions
- Prepare the Caramel Base: In a large pot over medium heat, mix the milk, salted butter, and unwrapped caramels. Stir continually to ensure a smooth melt. As the mixture transforms into a velvety caramel pool, you'll be greeted by a tantalizing aroma.
- Incorporate the Coconut: Once the caramel is perfectly smooth, introduce the shredded sweetened coconut. Begin with 4 cups and gradually add more if needed. Your aim is to coat the coconut evenly without making the mixture overly wet. The result should be a delightful blend of caramel and coconut goodness.
- Shape the Macaroons: With a spoon, create mounds of the mixture—around 1 1/2 tablespoons each—onto parchment paper or a nonstick surface. Allow these dollops to cool and set completely. The anticipation will be as delicious as the final treat!
- Chocolate Drizzle and Dip: Melt the chosen chocolate (almond bark or similar) according to package instructions. Dip the base of each macaroon into the melted chocolate, then set them back on the parchment paper. For a touch of elegance, drizzle more chocolate and sprinkle a hint of sea salt. This step adds both artistry and flavor.
- Firm and Serve: Let your macaroons rest until they've firmed up entirely. With each bite, you'll experience the harmonious interplay of caramel, coconut, and chocolate with a touch of salt. Share them with loved ones or savor them as a personal indulgence. These macaroons are best stored in an airtight container at room temperature.
- Enjoy the Magic: Your No Bake Salted Caramel Coconut Macaroons are ready to captivate your taste buds and those of anyone lucky enough to taste this creation. Allow the sweet and salty symphony to transport you to a realm of pure culinary delight. Dive in and experience the enchantment firsthand!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
