For a deeper caramel flavor, use a homemade salted caramel sauce instead of store-bought topping. Toast the coconut lightly in a dry pan before mixing for a nuttier flavor. If you don't have flaky sea salt, coarse sea salt works well, but use it sparingly. Macaroons can be stored in an airtight container for up to 3 days, or frozen for up to 3 months. Thaw completely before filling with caramel.
Salted Caramel Coconut Macaroons
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PREP TIME20 mins
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COOK TIME15 mins
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TOTAL TIME40 mins
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SERVING24 People
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VIEWS21
Elevate the humble macaroon with a decadent swirl of caramel and a whisper of sea salt. This is not just a cookie; it's a tiny indulgence, perfect for satisfying your sweet cravings with a touch of sophistication.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate25 g
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Cholesterol6 mg
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Fiber2 g
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Protein2 g
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Saturated Fat5 g
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Sodium227 mg
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Sugar15 g
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Fat6 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View 5 mins Preheat oven to 350°F (175°C). Position racks in the upper and lower thirds of the oven. Line two large baking sheets with parchment paper. (5 minutes)
02 Step
Recipe View 5 mins In a large bowl, thoroughly combine the coconut, flour, and salt. Stir in the sweetened condensed milk and vanilla extract until the mixture is uniformly moist. (5 minutes)
03 Step
Recipe View 10 mins Use a medium cookie scoop (approximately 2 tablespoons) to portion the dough. Place rounded mounds onto the prepared baking sheets, leaving about 1 inch between each. Gently press your thumb into the center of each macaroon to create a small well. (10 minutes)
04 Step
Recipe View 17 mins Bake for 15-17 minutes, or until the coconut is lightly toasted and the bottoms are golden brown. Rotate the baking sheets halfway through to ensure even baking. If the centers puff up during baking, gently re-press them with the rounded side of a teaspoon. (17 minutes)
05 Step
Recipe View 5 mins Remove from oven and let cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. (5 minutes)
06 Step
Recipe View 10 mins Once cooled, spoon a generous teaspoon of caramel into each indentation. Sprinkle with flaky sea salt just before serving. (10 minutes)
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RECIPE REVIEWS
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Please Rate
Aaliyah Nolan
Jun 19, 2025I found that chilling the dough for 30 minutes before baking helped them hold their shape better.
Antonio Pfannerstill
May 6, 2025I used homemade caramel sauce, and it was divine! Definitely worth the extra effort.
Lawson Kirlingoyette
May 4, 2025My kids loved helping me make these. They're so easy and delicious!
Buford Dach
Apr 29, 2025These were a HUGE hit! The salted caramel really takes them to the next level.