There’s something truly magical about the combination of sweet, salty, chewy, and crunchy in a dessert. And when that dessert is ridiculously easy to make—like these No-Bake Salted Caramel Coconut Macaroons—you know you’ve found a recipe worth keeping on repeat. These macaroons are indulgently rich yet light and airy, making them a perfect treat for any occasion.
Whether you’re planning to impress your guests at a dinner party, looking for a homemade gift idea, or simply want a sweet snack for yourself, these macaroons tick all the boxes. No oven required, minimal ingredients, and absolutely bursting with flavor.
Why You’ll Love These No-Bake Salted Caramel Coconut Macaroons
Here are just a few reasons why these macaroons are bound to become your new favorite treat:
- Easy to Make: With just a handful of ingredients and no baking involved, this recipe is beginner-friendly and quick. Perfect for those days when you’re short on time but still want something homemade.
- Balanced Flavors: The sweetness of the caramel is offset by a sprinkle of sea salt, creating an addictive sweet-salty combo.
- Chewy Perfection: Thanks to the shredded coconut and gooey caramel, these macaroons are perfectly chewy with just a hint of crunch from the chocolate.
- Versatile: These treats can be customized with your choice of toppings, making them perfect for any occasion.
Let’s dive into the details and walk through this recipe step by step. By the end, you’ll feel confident enough to whip up a batch (or two!) for your next dessert craving.
Preparation Time and Servings
- Prep Time: 20 minutes
- Cooling Time: 1-2 hours
- Total Time: Approximately 2 hours 20 minutes
- Servings: Makes about 24-30 macaroons, depending on size
Nutrition per Serving (Approximate):
Calories: 150
Protein: 2g
Carbohydrates: 20g
Fat: 7g
Ingredients You’ll Need
Here’s what you’ll need to make these delightful no-bake macaroons:
- 5 tablespoons unsalted butter: Adds a rich, creamy base to the caramel mixture.
- 2 tablespoons heavy cream: Ensures the caramel is silky smooth and not too stiff.
- 3 teaspoons light brown sugar (e.g., Dixie Crystals): Enhances the caramel’s depth of flavor.
- 1 (11-ounce) bag wrapped caramels, unwrapped: The star of the show! These melt down to form the gooey caramel base.
- 5-6 cups sweetened shredded coconut: Provides structure and chewiness. You can also use unsweetened coconut if you prefer a less sweet macaroon.
- 4 ounces chocolate almond bark: Used for dipping and drizzling, adding a delightful chocolatey contrast.
- 1-2 teaspoons sea salt: Sprinkle on top for that irresistible salty kick.
Step-by-Step Instructions
1. Prepare the Caramel Base
- Start by unwrapping all the caramels. Pro tip: this step goes faster if you get someone to help!
- In a medium heavy-bottomed saucepan, combine the butter, heavy cream, brown sugar, and caramels.
- Place the saucepan over medium heat, stirring constantly. You’ll notice the ingredients melting together into a smooth, creamy caramel.
- Keep an eye on the mixture to avoid scorching. If you’re worried about burning, you can use a double boiler instead of direct heat.
Helpful Tip: If you see any undissolved sugar crystals, continue stirring until they disappear. This ensures your caramel is silky smooth and won’t become grainy as it cools.
2. Mix in the Coconut
- Remove the saucepan from the heat and immediately stir in the shredded coconut. Start with 5 cups, mixing until the coconut is fully coated with caramel.
- If the mixture seems too wet, add an additional ½ to 1 cup of coconut until the consistency is just right. It should hold together when scooped without being overly sticky.
Pro Tip: Let the mixture cool slightly for 5-10 minutes before handling. This makes it easier to shape without burning your hands.
3. Shape the Macaroons
- Line a baking sheet with parchment paper or a silicone mat to prevent sticking.
- Using a tablespoon or small cookie scoop, portion out the mixture into small mounds. Gently press the mixture together to form compact domes.
- Allow the macaroons to cool and set for at least an hour at room temperature.
Bonus Tip: If you’re in a hurry, place the baking sheet in the refrigerator for faster setting.
4. Dip and Drizzle in Chocolate
- While the macaroons are setting, melt the chocolate almond bark in a microwave-safe bowl. Heat in 20-second intervals, stirring between each, until fully melted.
- Dip the bottoms of each macaroon into the melted chocolate, letting any excess drip off. Place the dipped macaroons back onto the parchment paper.
- Use a spoon or piping bag to drizzle the remaining chocolate over the tops of the macaroons.
5. Add the Finishing Touch: Sea Salt
- Before the chocolate hardens, sprinkle a pinch of sea salt over each macaroon. This step elevates the flavors and adds a gourmet touch.
- Let the macaroons cool completely until the chocolate is firm to the touch.
Pro Tip: Store the finished macaroons in an airtight container at room temperature. Avoid refrigerating them, as this can cause the caramel to harden too much.
Serving Suggestions for the Salted Caramel Coconut Macaroons
Here are some fun ways to enjoy these macaroons:
- Gift-Worthy Treats: Package them in decorative boxes or bags for a thoughtful homemade gift.
- Dessert Platter Star: Serve alongside other no-bake treats like truffles or fudge for a beautiful dessert spread.
- Coffee Companion: Pair with your favorite coffee or tea for an indulgent afternoon snack.
Customization Ideas
Make these macaroons your own with these creative variations:
- Dark Chocolate Drizzle: Swap the almond bark for dark chocolate for a more intense cocoa flavor.
- Nutty Twist: Mix in chopped pecans, almonds, or walnuts for added crunch.
- Spicy Kick: Add a pinch of cayenne pepper to the caramel mixture for a subtle heat that pairs surprisingly well with the sweetness.
- Festive Flair: Top with colorful sprinkles or edible glitter for holidays or special occasions.
Storage and Freezing Tips
Room Temperature: Store macaroons in an airtight container at room temperature for up to 5 days.
Freezing: These macaroons freeze beautifully! Place them in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer-safe container or bag. To thaw, let them sit at room temperature for about 30 minutes.
FAQs
Can I use unsweetened coconut?
Yes! The recipe works well with unsweetened shredded coconut, but the overall sweetness will be slightly reduced.
What if my caramel hardens too quickly?
Reheat the caramel mixture gently over low heat to loosen it up before adding the coconut.
Can I use regular chocolate instead of almond bark?
Absolutely! Just melt your favorite chocolate and add 1 teaspoon of coconut oil for smoother consistency if needed.
How do I prevent my macaroons from sticking?
Make sure to use parchment paper, a silicone mat, or wax paper when shaping and dipping the macaroons.
Are these gluten-free?
Yes, as long as all your ingredients (like caramels) are certified gluten-free, these macaroons are naturally gluten-free!
Conclusion
And there you have it—No-Bake Salted Caramel Coconut Macaroons that are as easy as they are delicious! Whether you’re a seasoned baker or just dipping your toes into the world of homemade treats, this recipe is approachable and foolproof.
I can’t wait to see how yours turn out! Don’t forget to snap a photo and tag me on social media—I’d love to celebrate your sweet success. Enjoy every chewy, chocolatey, caramel-filled bite!
Print
Salted Caramel Coconut Macaroons: Easy Sweet & Salty Treat
- Total Time: 30 minutes
- Yield: 24-30 macaroons
- Diet: Vegetarian
Description
Sweet, chewy, and lightly salted, these no-bake macaroons combine caramel, coconut, and chocolate for a delightful treat.
Ingredients
– 5 tbsp unsalted butter
– 2 tbsp heavy cream
– 3 tsp light brown sugar
– 1 (11 oz) bag wrapped caramels, unwrapped
– 5-6 cups sweetened shredded coconut
– 4 oz chocolate almond bark
– 1-2 tsp sea salt
Instructions
1. Melt butter, cream, brown sugar, and caramels in a saucepan over medium heat, stirring until smooth.
2. Remove from heat and stir in coconut until fully combined.
3. Scoop mixture into mounds on parchment paper and cool for 10 minutes.
4. Melt chocolate almond bark and dip the bottoms of the macaroons; drizzle remaining chocolate on top.
5. Sprinkle sea salt before chocolate hardens. Let cool completely.
Notes
– Use a double boiler to prevent scorching caramel.
– Adjust coconut amount to achieve the right consistency.
– Store airtight at room temperature. Avoid refrigeration.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American