No Bake Salted Caramel Coconut Macaroons

3 tbsp (45ml) milk
6 tbsp (84g) salted butter
11 oz bag Kraft caramels*, wrappers removed
4 cups (288g) shredded sweetened coconut
4 oz melting chocolate, such as almond bark
Sea salt

  1. Add the milk, butter and caramels to a large pot set over medium heat. Allow everything to melt, stirring often so that the mixture doesn’t boil.
  2. When the caramel is melted and smooth, add the coconut. Mix together until the coconut is well coated with caramel.
  3. Scoop out spoonfuls of about 1 1/2 tablespoons of the mixture onto parchment paper, or another nonstick paper.
  4. Allow to cool completely.
  5. In a small bowl, melt the chocolate according to the package directions.
  6. Dip each macaroon into the chocolate, then set back onto the parchment paper to dry. Drizzle with some additional chocolate and sprinkle with sea salt.
  7. Allow cookies to firm completely, then serve. Store at room temperature in an airtight container.

Original Recipes visit: No Bake Salted Caramel Coconut Macaroons @

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