No-Bake Salted Caramel Coconut Macaroons

No-Bake Salted Caramel Coconut Macaroons are a deliciously chewy and sweet treat with a hint of saltiness that makes them irresistible. These macaroons combine the rich flavor of caramel, the tropical sweetness of coconut, and the indulgence of chocolate for a delightful dessert that’s perfect for any occasion.

Why You Will Love No-Bake Salted Caramel Coconut Macaroons

• No-Bake Simplicity: Skip the oven with this easy, fuss-free recipe.
• Sweet and Salty Bliss: The caramel and chocolate pair perfectly with a sprinkle of sea salt.
• Quick to Make: Ready in under an hour, with minimal prep.
• Perfect Texture: Chewy coconut, gooey caramel, and a crisp chocolate coating.
• Customizable: Use different chocolates or add nuts for your own twist.

Ingredients Notes For No-Bake Salted Caramel Coconut Macaroons

• Unsalted Butter (5 tbsp): Adds richness to the caramel base.
• Heavy Cream (2 tbsp): Creates a creamy, smooth caramel mixture.
• Brown Sugar (3 tsp): Enhances the caramel with a deep, molasses-like flavor.
• Caramels (11 oz): Pre-wrapped caramels are quick and easy to melt.
• Shredded Coconut (5–6 cups): Sweetened for extra flavor, but unsweetened works for a less sweet option. Adjust the amount based on the wetness of the mixture.
• Chocolate Almond Bark (4 oz): Melts smoothly and provides a glossy chocolate finish.
• Sea Salt (1–2 tsp): Balances the sweetness and adds a gourmet touch.

Kitchen Equipment Needed

• Heavy-bottomed saucepan or double boiler
• Parchment paper or silicone baking mat
• Mixing spoon or spatula
• Scoop or tablespoon
• Small microwave-safe bowl

How to Make No-Bake Salted Caramel Coconut Macaroons

Step 1: Make the Caramel Mixture

1. In a medium heavy-bottomed saucepan, combine the butter, heavy cream, brown sugar, and unwrapped caramels.
2. Heat over medium, stirring constantly, until the mixture is completely melted, smooth, and the sugar crystals are dissolved.
3. (Optional) Use a double boiler to prevent scorching if you prefer.

Step 2: Combine with Coconut

1. Remove the saucepan from the heat and stir in the shredded coconut until fully coated with the caramel mixture.
2. If the mixture seems too wet, add more shredded coconut, 1 tablespoon at a time, until it holds its shape.

Step 3: Form the Macaroons

1. Allow the mixture to cool for 10 minutes to make it easier to handle.
2. Scoop 1–2 tablespoons of the coconut mixture onto parchment paper or a silicone baking mat. Form into mounds or balls with your hands or a spoon.
3. Let the macaroons cool completely to set.

Step 4: Dip and Drizzle with Chocolate

1. In a small microwave-safe bowl, melt the chocolate almond bark in 30-second intervals, stirring between each, until smooth.
2. Dip the bottoms of each macaroon into the melted chocolate and place them back on the parchment paper.
3. Drizzle the remaining chocolate over the tops of the macaroons.
4. Sprinkle sea salt over the macaroons while the chocolate is still wet.

Step 5: Cool and Harden

1. Allow the macaroons to cool completely and let the chocolate harden.

Serving and Storage Tips

• Serving: These macaroons are great as a sweet snack, dessert, or gift. Serve with coffee, tea, or hot cocoa.
• Storage: Store in an airtight container at room temperature for up to 1 week. Do not refrigerate, as this can alter the texture.
• Freezing: Freeze macaroons in an airtight container for up to 1 month. Thaw at room temperature before serving.

Variations

1. Nutty Twist: Mix in chopped almonds or pecans for added crunch.
2. Dark Chocolate Delight: Use dark chocolate almond bark for a richer flavor.
3. Holiday Flair: Add festive sprinkles to the chocolate drizzle for a seasonal touch.

Helpful Notes

• Stir the caramel mixture constantly to prevent burning and ensure a smooth consistency.
• Let the caramel-coconut mixture cool slightly before shaping to avoid burns and make it easier to handle.
• Work quickly when dipping and drizzling the chocolate to ensure the toppings stick before it hardens.

Tips from Well-Known Chefs

1. Ina Garten: “Use a high-quality shredded coconut for the best flavor and texture in your macaroons.”
2. Sally McKenney (Sally’s Baking Addiction): “Chill your mixture briefly if it’s too warm to handle—it’ll make shaping the macaroons easier.”
3. Ree Drummond (The Pioneer Woman): “Line your baking sheets with parchment or silicone mats for easy cleanup and perfect results.”

Frequently Asked Questions (FAQ)

Can I use fresh coconut?
Yes, but fresh coconut has more moisture, so you may need to adjust the amount to get the right consistency.

What if my caramel mixture is too thick?
Add a small splash of heavy cream and stir to loosen it up.

Can I substitute chocolate chips for almond bark?
Yes, but you may need to add a teaspoon of coconut oil to melted chocolate chips for smoother coating.

What’s the best way to prevent the macaroons from sticking?
Use parchment paper or a silicone baking mat for easy removal.

Can I skip the sea salt?
Yes, but the salt enhances the flavors and balances the sweetness, so it’s highly recommended.

No-Bake Salted Caramel Coconut Macaroons are the perfect combination of chewy, chocolaty, and salty-sweet goodness. Enjoy making and sharing these crowd-pleasing treats!