No Bake Salted Caramel Coconut Macaroons

Prep Time

30m

Yields

24 cookies

About this Recipe

These No-Bake Salted Caramel Coconut Macaroons are so very easy that they may just become your go-to cookie recipe when you need something fast. Sweet coconut gets stirred into gooey caramel to form macaroons – then everything gets dipped and drizzled in chocolate. That’s a lot of happiness to share!

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No Bake Salted Caramel Coconut Macaroons

Prep Time

30m

Bake Time

Yields

24 cookies

About this Recipe

Print this recipe

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Ingredients

5 tablespoons unsalted butter
2 tablespoons heavy cream
3 teaspoons Imperial Sugar Light Brown Sugar
11 ounce bag wrapped caramels, unwrapped
5-6 cups sweetened shredded coconut (can also use unsweetened)
4 ounces chocolate almond bark
1-2 teaspoons sea salt

Instructions

In a medium-sized heavy-bottomed saucepan melt butter, heavy cream, brown sugar, and caramels over medium heat. Keep stirring until smooth and sugar crystals are dissolved. (Can also use a double boiler to prevent scorching.)
Remove pot from heat source and stir in coconut until fully combined with caramel. If mixture seems too wet, add a bit more coconut.
Allow to cool for 10 minutes. Scoop 1-2 tablespoons of coconut mixture onto parchment paper and allow to cool and set up completely.
In a small bowl, melt chocolate bark. Dip bottoms of each macaroon and place on a sheet of wax paper or silicone baking mat. Drizzle remaining chocolate over tops of cookies. Sprinkle sea salt on top of cookies before chocolate dries.
Allow to cool completely and for chocolate to fully harden.
Store airtight at room temperature. Do not refrigerate.