Unbelievably easy and irresistibly delicious, these no-bake salted caramel coconut macaroons are the perfect treat for when you’re craving something sweet but don’t want to turn on the oven. With just a few simple ingredients and minimal effort, you can whip up a batch of these chewy, caramel-infused delights in no time.
Why This Recipe Works
- No baking required, making it perfect for hot summer days or when you’re short on time.
- The combination of sweet caramel and salty flavors creates a perfect balance that’s hard to resist.
- Coconut adds a tropical twist and chewy texture that makes these macaroons stand out.
- Simple ingredients that you likely already have in your pantry.
- Quick and easy to make, with no special equipment needed.
Ingredients
- 3 cups shredded coconut (sweetened)
- 1 cup salted caramel sauce (store-bought or homemade)
- 1/2 cup condensed milk
- 1 tsp vanilla extract
- 1/4 tsp sea salt (plus extra for sprinkling)
Equipment Needed
- Mixing bowl
- Wooden spoon or spatula
- Measuring cups and spoons
- Baking sheet
- Parchment paper
Instructions
Step 1: Mix the Ingredients
In a large mixing bowl, combine the shredded coconut, salted caramel sauce, condensed milk, vanilla extract, and sea salt. Stir until all the ingredients are well incorporated and the mixture is sticky. Tip: If the mixture seems too dry, add a little more condensed milk until it reaches the desired consistency.
Step 2: Form the Macaroons
Using a tablespoon or a small cookie scoop, form the mixture into small balls and place them on a baking sheet lined with parchment paper. Make sure to pack the mixture tightly to prevent the macaroons from falling apart. Tip: Wet your hands slightly to make handling the sticky mixture easier.
Step 3: Chill to Set
Place the baking sheet in the refrigerator for at least 1 hour to allow the macaroons to firm up. This step is crucial for ensuring they hold their shape. Tip: For a quicker set, you can place them in the freezer for 30 minutes instead.
Step 4: Serve and Enjoy
Once set, remove the macaroons from the refrigerator, sprinkle with a little extra sea salt for that perfect sweet and salty contrast, and serve. Store any leftovers in an airtight container in the fridge for up to a week.
Tips and Tricks
For an extra layer of flavor, try drizzling the macaroons with melted chocolate or dipping the bottoms in chocolate before chilling. If you’re using homemade caramel sauce, ensure it’s thick enough to hold the macaroons together. For a nutty twist, add chopped almonds or pecans to the mixture. To make these macaroons vegan, use coconut condensed milk and vegan caramel sauce. Always use sweetened shredded coconut for the best texture and sweetness level.
Recipe Variations
- Chocolate Drizzle: Melt some dark chocolate and drizzle over the macaroons for a chocolatey twist.
- Nutty Addition: Mix in chopped nuts like almonds or pecans for added crunch.
- Spiced Version: Add a pinch of cinnamon or nutmeg to the mixture for a warm, spiced flavor.
- Vegan Option: Use vegan caramel sauce and coconut condensed milk to make this recipe vegan-friendly.
- Mini Macaroons: Use a teaspoon to form smaller bites, perfect for parties.
Frequently Asked Questions
Can I use unsweetened coconut?
While you can use unsweetened coconut, the macaroons will be less sweet and may require additional sweetener to balance the flavors. Sweetened coconut is recommended for the best results.
How long do these macaroons last?
Stored in an airtight container in the refrigerator, these macaroons will last up to a week. You can also freeze them for up to a month, just thaw before serving.
Can I make these without condensed milk?
Yes, you can substitute the condensed milk with coconut cream or a thick dairy-free alternative, but the texture and sweetness may vary slightly.
Summary
These no-bake salted caramel coconut macaroons are the perfect easy treat for any occasion. With their sweet and salty flavor, chewy texture, and simple preparation, they’re sure to become a favorite.