Chewy no-bake salted caramel coconut macaroons—gluten-free, egg-free, and ready in 20 minutes. Salty-sweet, coconutty, and totally irresistible.
No-Bake Salted Caramel Coconut Macaroons
If you love easy no-bake desserts, these no-bake salted caramel coconut macaroons are about to be your new sweet tooth obsession. They’re chewy, cozy with toasted coconut flavor, kissed with salted caramel, and require zero oven time—perfect for summer, holidays, and last-minute cravings. Naturally gluten-free and egg-free, these chewy coconut macaroons are super versatile (hi, chocolate-dipped macaroons) and pantry-friendly. Ready to dive into what makes this easy coconut macaroon recipe stand out—and how to nail that perfect set every time? Let’s go.
What Makes These Special?
A lot of no-bake coconut macaroon recipes can be too sweet or fall apart. This version leans salty-sweet, sets beautifully, and offers options for dairy-free and vegan macaroons without losing that buttery caramel vibe.
- True no-bake method: All stovetop and chill—no oven, no eggs, no stress.
- Foolproof set: A quick caramel base binds the coconut so the macaroons hold their shape without crumbling.
- Salted caramel flavor: Balanced sweetness thanks to flaky sea salt—never cloying.
- Customizable texture: Use finely shredded coconut for compact, chewy macaroons; add a little toasted coconut for crunch.
- Allergy-friendly options: Naturally gluten-free with easy dairy-free/vegan swaps.
- Fast and freezer-friendly: Prep ahead for cookie trays, bake sales, and holiday dessert boards.
- Chocolate-dipped upgrade: Dip or drizzle in dark chocolate for classic coconut-chocolate macaroons.
Ingredient Notes
A handful of simple ingredients make the best salted caramel coconut macaroons. Here’s what to grab for this easy, chewy, no-bake cookie.
- Shredded coconut: Finely shredded (desiccated) coconut gives the tightest, chewiest texture. Sweetened yields sweeter macaroons; unsweetened lets the caramel shine. Mix to taste.
- Sweetened condensed milk: The no-bake binder that keeps macaroons soft and fudgy. For dairy-free, use sweetened condensed coconut milk.
- Caramel: Use a thick, buttery caramel sauce or soft caramel candies melted with a splash of cream. For extra control, use my homemade version for better set and flavor depth.
- Butter: Adds richness and helps emulsify the caramel. Swap for vegan butter for dairy-free macaroons.
- Vanilla extract: Rounds out the caramel and coconut notes.
- Flaky sea salt: Essential for that salted caramel finish. Sprinkle on top for a bakery-style look.
- Dark chocolate (optional): For dipping or drizzling. Choose dairy-free chocolate for vegan macaroons.
How To Make No-Bake Salted Caramel Coconut Macaroons
These easy coconut macaroons come together in minutes. Follow these simple steps for perfect, chewy results every time.
- Prep the pan: Line a sheet pan with parchment. Clear some fridge space for quick chilling.
- Make the caramel base: In a pot over low heat, warm caramel with a knob of butter until glossy. Stir in a splash of vanilla and a pinch of sea salt. Keep it gentle—no boiling.
- Bind with condensed milk: Whisk in sweetened condensed milk until the caramel looks silky and slightly thick. If it’s too thin, simmer briefly while stirring; it should coat the back of a spoon.
- Fold in the coconut: Off the heat, stir in shredded coconut until evenly coated and scoopable. If the mixture looks runny, add a bit more coconut; if too dry, splash in a little more condensed milk.
- Scoop and shape: Use a small cookie scoop to portion onto the lined pan. Gently compress each mound for clean edges and that classic macaroon dome.
- Chill to set: Refrigerate until firm. Speed things up in the freezer if you’re impatient (same).
- Finish with flair: Drizzle or dip in melted dark chocolate and top with flaky sea salt. Chill again to set the chocolate.
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Pro Tips
- Measure by feel: The mixture should be thick, sticky, and scoopable—like a chunky cookie dough. Adjust coconut or condensed milk to nail the texture.
- Keep it low and slow: Overheating the caramel can separate the fats and affect the set. Gentle heat is key.
- Toast a portion of the coconut: For deeper flavor, toast some coconut until golden and fold it in with the rest.
- Pack your scoops: Lightly compress as you scoop to prevent crumbly macaroons.
- Chocolate dip strategy: Chill the mounds first, then dip—cold macaroons set the chocolate faster and cleaner.
- Troubleshoot a loose mix: Stir in more fine coconut. Still loose? Chill the bowl for a few minutes and try again.
Storage & Reheating
Keep your salted caramel coconut macaroons fresh and chewy with these simple tips.
- Room temperature: Store in an airtight container for short-term (cool, dry spot). Avoid heat or direct sun.
- Refrigerator: Keeps them firmer and extends freshness for about a week. Layer with parchment to prevent sticking.
- Freezer-friendly: Freeze on a tray, then store in a freezer bag or container. Thaw in the fridge, then bring to room temp.
- No microwave: Microwaving can melt the caramel base. If chilled, just let them sit at room temp to soften slightly.
Variations & Substitutions
Customize these no-bake coconut macaroons for any craving or dietary need.
- Vegan macaroons: Use vegan butter, dairy-free chocolate, and sweetened condensed coconut milk. Make vegan caramel with coconut milk + sugar + vegan butter.
- Extra-salty finish: Add flaky sea salt on top right after dipping so it sticks to the chocolate.
- Mocha macaroons: Stir a spoonful of espresso powder into the caramel for a coffee kick.
- Almond joy vibes: Add chopped toasted almonds inside; dip in dark chocolate.
- White chocolate caramel: Drizzle with melted white chocolate for a sweeter finish.
- Coconut blend: Combine unsweetened and sweetened coconut for balanced sweetness and texture.
- Caramel shortcut: Use soft caramel candies melted with a splash of cream if you don’t have sauce on hand.
These no-bake salted caramel coconut macaroons check every box: fast, chewy, salty-sweet, freezer-friendly, and totally crowd-pleasing. Whether you’re building a holiday cookie tray or need a 20-minute dessert with big flavor, this easy macaroon recipe is a must-try.
FAQ
Why aren’t my no-bake macaroons setting?
They’re likely too warm or the mixture is too loose. Fold in more finely shredded coconut and chill longer. If your caramel was thin, simmer it a bit more next time so it coats the spoon before adding coconut.
Can I make these gluten-free?
They’re naturally gluten-free. Just double-check labels on chocolate, caramel, and vanilla for certified GF if you’re sensitive or serving someone celiac.
What’s the best coconut for chewy macaroons?
Finely shredded (desiccated) coconut gives the tightest, chewiest texture. If you only have larger flakes, pulse them a few times in a food processor to break them down—don’t turn it into dust, just finer pieces.
Can I use store-bought caramel sauce?
Totally. Choose a thicker sauce so the macaroons set well. If yours is runny, simmer it briefly before adding condensed milk. You can also melt soft caramel candies with a splash of cream in a pinch.
How do I make them dairy-free or vegan?
Use sweetened condensed coconut milk, vegan butter, and dairy-free chocolate. Make a quick vegan caramel with sugar, coconut milk, and vegan butter, then proceed as written.
No Bake Salted Caramel Coconut Macaroons
Chewy coconut clusters bound with silky caramel, dipped in chocolate, and finished with flaky sea salt. A quick, no-oven treat that tastes like a candy shop favorite.
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Servings: 24 cookies
Equipment
- Medium saucepan
- Heatproof spatula
- Baking sheet
- Parchment paper or silicone mat
- Microwave-safe bowl
- Small cookie scoop or tablespoon
Ingredients
Ingredients
- 11 oz soft caramel candies, unwrapped
- 1/4 cup heavy whipping cream
- 3 cups sweetened shredded coconut
- 8 oz semi-sweet chocolate, chopped or chips for dipping and drizzling
- 1 tsp neutral oil or vegetable shortening optional, to loosen melted chocolate
- flaky sea salt for finishing
Instructions
- Line a baking sheet with parchment paper or a silicone mat. Set aside.
- In a medium saucepan over low heat, melt the caramels with the heavy cream, stirring often, until completely smooth and glossy. Do not boil.
- Remove from the heat and immediately fold in the shredded coconut until every strand is evenly coated.
- Using a small cookie scoop or a heaping tablespoon, portion the mixture into mounds on the prepared baking sheet. Gently compact each mound if needed.
- Refrigerate 20 to 30 minutes, or until the macaroons are firm enough to handle.
- Melt the chocolate with the oil (if using) in a microwave-safe bowl in 20–30 second bursts, stirring between each, until smooth. Alternatively, melt in a heatproof bowl set over barely simmering water.
- Dip the bottoms of the chilled macaroons in the melted chocolate, letting excess drip off, and return them to the lined sheet. Drizzle any remaining chocolate over the tops.
- Sprinkle lightly with flaky sea salt while the chocolate is still wet. Chill 10 to 15 minutes more, until set.
Notes
Storage: Keep macaroons in an airtight container in the refrigerator for up to 1 week, or freeze for up to 2 months. For a softer bite straight from the fridge, let sit at room temperature for 5 to 10 minutes. Tips: Low heat is key when melting caramels to prevent scorching. If the mixture firms up while scooping, warm it briefly over low heat to loosen. Variation: Use dark chocolate for a richer finish or toast half the coconut for deeper flavor.
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Love salted caramel? Try my step-by-step homemade salted caramel sauce for an ultra-luxe finish. New to working with coconut? Here’s a handy guide on how to toast coconut for deeper flavor in your macaroons. Craving more easy treats? Peek at my favorite no-bake desserts on That Oven Feelin.
