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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