If you’re looking for a delicious, no-bake dessert that combines the rich flavors of caramel, coconut, and chocolate, these Salted Caramel Coconut Macaroons are the perfect choice! They’re easy to make, require just a few ingredients, and add a sweet and salty touch to any dessert table. Whether you need a quick snack for a gathering or just want a treat to satisfy your sweet tooth, these macaroons are bound to become a favorite!
Ingredients
- 3 cups shredded coconut
- 1 cup sweetened condensed milk
- 1 cup caramel sauce
- ½ tsp sea salt
- 1 cup chocolate chips
Step-by-Step Directions
Step 1: Mix Ingredients
- In a large mixing bowl, combine the shredded coconut and sweetened condensed milk. Stir well until the coconut is fully coated and the mixture becomes sticky.
- Add the caramel sauce to the bowl and mix thoroughly. Ensure that the caramel is evenly distributed for a consistent flavor in every bite.
Step 2: Shape the Macaroons
- Using a spoon, scoop out a small amount of the mixture and shape it into a ball. Each ball should be about 1-1.5 inches in diameter, but you can adjust the size to your liking.
- Place the formed balls onto a baking sheet lined with parchment paper, keeping a small space between each one.
Step 3: Chill
- Place the baking sheet with the macaroons into the refrigerator.
- Allow them to chill for about 1 hour, or until they have firmed up.
Step 4: Melt the Chocolate
- While the macaroons are chilling, melt the chocolate chips. You can do this in a microwave-safe bowl, heating in 20-second intervals and stirring between each, or by using a double boiler on the stovetop.
- Stir the chocolate until it is completely melted and smooth.
Step 5: Dip and Drizzle
- Remove the macaroons from the refrigerator.
- Dip the bottom of each macaroon into the melted chocolate, allowing any excess to drip off.
- Place the dipped macaroons back onto the parchment-lined baking sheet.
- Use a spoon or fork to drizzle the remaining chocolate over the tops of the macaroons.
Step 6: Finish with Sea Salt
- Before the chocolate sets, sprinkle a pinch of sea salt on top of each macaroon for a burst of flavor.
- Allow the chocolate to set completely at room temperature or by placing the macaroons back in the refrigerator for 10-15 minutes.
Serving and Storage Tips
- Serving: These macaroons are best enjoyed chilled or at room temperature. You can serve them immediately after the chocolate has set.
- Storage: Store any leftover macaroons in an airtight container in the refrigerator for up to one week. You can also freeze them for longer storage—just thaw them in the fridge before serving.
Helpful Notes
- Shaping: If the mixture is too sticky to handle, dampen your hands slightly with water to help shape the macaroons more easily.
- Coconut: For added texture, use toasted coconut. Simply toast the shredded coconut in a dry skillet over medium heat until golden, then allow it to cool before mixing.
- Caramel: If you prefer homemade caramel sauce, make sure it has cooled to room temperature before adding it to the mixture to prevent the coconut from softening too much.
Tips from Well-Known Chefs
- Gordon Ramsay recommends using high-quality sea salt like Maldon to add a gourmet touch. The salt’s flaky texture complements the caramel and chocolate beautifully.
- Ina Garten suggests using bittersweet or dark chocolate chips to balance the sweetness of the condensed milk and caramel.
- Jacques Torres emphasizes the importance of tempering chocolate if you want a glossy finish and a satisfying snap when you bite into the macaroons.
Frequently Asked Questions
Q1: Can I use unsweetened coconut?
Yes, you can use unsweetened coconut, but keep in mind that it may alter the sweetness of the final product. You might want to add a little extra condensed milk or caramel to balance it out.
Q2: Can I use store-bought caramel sauce?
Absolutely! Store-bought caramel sauce works perfectly, though feel free to use homemade if you prefer.
Q3: What type of chocolate is best for this recipe?
Bittersweet or semi-sweet chocolate is ideal as it balances the sweetness of the caramel and coconut, but you can also use milk chocolate if you prefer a sweeter treat.
Q4: Can I make these macaroons dairy-free?
Yes, substitute the sweetened condensed milk with a dairy-free alternative and choose a dairy-free chocolate chip brand.
Q5: Do these need to be refrigerated?
Yes, it’s best to refrigerate them as it helps the macaroons hold their shape and keeps them fresh.
Q6: How can I prevent the chocolate from seizing when melting?
If using a microwave, melt in short intervals and stir frequently. Avoid adding any water to the chocolate, as it will cause it to seize.
Q7: Can I add nuts to this recipe?
Certainly! Finely chopped nuts like almonds or pecans can be added to the mixture for extra crunch.
Q8: How long can I keep these macaroons in the freezer?
These macaroons can be stored in the freezer for up to 3 months. Just thaw them in the refrigerator overnight before serving.
Q9: Can I use caramel chips instead of caramel sauce?
Caramel chips can be used but may not distribute as evenly as the sauce. Melt them slightly before mixing to help them blend.
Q10: How can I make this recipe gluten-free?
This recipe is naturally gluten-free, but always check the labels of your ingredients to ensure they’re gluten-free.
These No-Bake Salted Caramel Coconut Macaroons are quick to make and so satisfying, combining chewy, creamy, salty, and sweet elements in every bite. They’re perfect for sharing, gifting, or simply enjoying as a delightful treat at home!