• Home
  • About Me
  • Contact Me
    • Accessibility
  • Privacy
  • Blog

The Domestic Rebel

Everyday Ingredients, Extraordinary Desserts

  • Recipe Index
    • Browse by Flavor
      • Cake Batter
      • Caramel
      • Cheesecake
      • Coconut
      • Coffee
      • Cookie Dough
      • Lemon
      • Mint
      • Peanut Butter
      • Pumpkin
      • S’mores
      • Snickerdoodle
      • Sweet and Salty
    • Brownies, Blondies & Bars
    • Brownie Bombs
    • Candy, Bark, and Candy Toppers
    • Chocolate
    • Cookies
    • Cupcakes & Cake
    • Donuts & Other Breakfast Fare
    • Drinks
    • Fudge
    • Guilt-Free Treats
    • Holiday Goodies
    • Ice Cream & Frozen Confections
    • No-Bake Treats
    • Pie
    • Miscellaneous Truffles & Treats
  • Cookbooks
  • Work With Me

Salted Caramel Macaroons

November 11, 2016 by thedomesticrebel | 11 Comments

148 shares
  • Share
  • Tweet
Jump to Recipe Print Recipe

salted caramel macaroons on white plate with leavesCoconut fans will love these Salted Caramel Macaroons! Tender, gooey and bursting with toasted coconut and salted caramel flavors. So easy to make, too!

I am a huge coconut lover. If there’s coconut in it, chances are I will flip for it.

I also am a lover of coconut macaroons. They are, quite possibly, one of the easiest cookies to prepare. You don’t need to chill them, you don’t need to let them rest, you don’t need to massage them gently, put cucumbers over their eyes and whisper “it’s going to be okay” to them. You seriously just mix the ingredients all at once in one single bowl, portion them out, bake and… eat!

So why don’t I make macaroons more often? BECAUSE I AM LAME, THAT’S WHY. But seriously, I think it’s because I maybe subconsciously think that because they’re so easy, like maybe the recipe is a cop-out? I don’t want y’all to think I’m pulling a fast one on ya or anything.

But truthfully, I need to make more iterations of coconut macaroons because they will definitely be the star of your holiday cookie trays. So, ya know, you can finally be the one with the best-tasting cookies at Milly’s annual cookie party this year. (Watch your back, Milly).

And another thing – the idea of these macaroons came to me suddenly when I realized you can (and should!) use dulce de leche in place of the sweetened condensed milk in my macaroon recipe. WHY HAVEN’T I THOUGHT OF THIS BEFORE?! To be frank, it’s kinda genius.

photo of author picking up a salted caramel macaroon off of a white plateIf you can’t find dulce de leche, Borden/Eagle Brand now makes CARAMEL sweetened condensed milk, so use that! They also make a chocolate condensed milk, but for today’s recipe, salted caramel steals the show.

Enjoy!

salted caramel macaroons piled on white plate

Print Recipe

Salted Caramel Macaroons

These Salted Caramel Macaroons are a simple, stunning cookie that takes no time at all! No chilling, no mixer required, one bowl. Easy peasy! If you cannot find dulce de leche, you can find caramel-flavored sweetened condensed milk that can be used in its place.
Prep Time10 minutes mins
Cook Time15 minutes mins
Total Time25 minutes mins
Course: Cookies, Dessert
Cuisine: American, Dessert
Servings: 15 -18
Author: Hayley Parker, The Domestic Rebel

Ingredients

  • 5½ cups shredded coconut
  • 2/3 cup all-purpose flour
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1 (13 oz can) dulce de leche (or caramel-flavored sweetened condensed milk)
  • Sea salt

Instructions

  • Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liners. Set aside.
  • In a large bowl, combine the coconut, flour, vanilla and almond extracts and dulce de leche. Stir together with a rubber spatula until combined and moistened.
  • Drop heaping Tablespoonfuls of the coconut mixture onto the baking sheets, about 1" apart. Using wet fingers, gently push any wonky edges into the cookie so it's perfectly round; this will prevent those wonky edges from browning too quickly or burning. Sprinkle the tops of the cookies with sea salt.
  • Bake for approx. 12-15 minutes or until golden and lightly toasted. Allow to cool to room temperature before serving.

salted caramel macaroon with bite missing on white platePure, unadulterated caramel flavor is what you’ll get in these tender, buttery, gooey and chewy macaroons!

salted caramel macaroons collageHave a super sweet day!

xo, Hayley

Print Friendly, PDF & Email

Comments

  1. kay says

    November 11, 2016 at 9:58 am

    This looks so festive and delicious. I’m guessing the shredded coconut is unsweetened, not sweetened, due to the dulce de leche, but would you kindly confirm?

    Reply
    • thedomesticrebel says

      November 11, 2016 at 3:40 pm

      Hi Kay! I actually can only find sweetened shredded coconut in my stores, so it is sweetened! 🙂 You can totally use unsweetened coconut if you can find it!

      Reply
  2. Kim says

    November 13, 2016 at 5:11 pm

    I don’t even like coconut much, but these look so good I might have to try them. Or at least add them to a holiday cookie tray. 🙂 It really is a genius idea to use dulce de leche!

    Reply
    • thedomesticrebel says

      November 14, 2016 at 9:42 am

      Thanks Kim!

      Reply
  3. Ellen edwards says

    November 13, 2016 at 8:59 pm

    Where can u find caramel sweetened condensed milk?? Live in Nashville and have never seen it.

    Reply
    • thedomesticrebel says

      November 14, 2016 at 9:42 am

      Hi Ellen! I found mine at Walmart and Safeway stores, but perhaps Target has it, too!

      Reply
  4. Judy says

    December 5, 2016 at 11:53 am

    Going to try this recipe for a cookie exchange! So excited. Thanks!

    Reply
  5. Joy says

    December 13, 2016 at 11:34 am

    Hi! I’m making these right now and have unsweetened coconut in the mix. It’s WAY to dry! Help! Should I add more dulce de Lethe or some sweetened coconut?

    Reply
    • thedomesticrebel says

      December 13, 2016 at 12:17 pm

      Hi, Joy! The unsweetened coconut shouldn’t affect the moisture content of the macaroons. Did you add the entire can of dulce de leche?

      Reply
  6. Laura Parker says

    November 28, 2017 at 11:33 am

    I was wondering if I could freeze these
    I want to make them and mail them to my daughter for her bday …..she loves macarons and anything salted carmel……..I thought if I freeze them they may mail better????
    What do you think??

    Reply
    • thedomesticrebel says

      November 28, 2017 at 2:29 pm

      Hi Laura! I don’t know how well these would freeze… they may get soggy. If you do bake them, package them up while cool and mail immediately.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




About me

Welcome to The Domestic Rebel! My name is Hayley and I am the 31-year old writer, photographer, recipe developer, taste-tester and creator of this blog. I’m so glad you’ve stopped by my little slice of sprinkly, butter-laden heaven on the interwebs. If it wasn’t apparent, I like to bake… a lot. Read More…

Connect!

  • Facebook
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Featured Post

a little stack of brown butter vanilla rice krispy squares sits on a white lacy plate against a white background.

Brown Butter Vanilla Rice Krispy Treats

More Posts from this Category

Newsletter

Stay up to date with all posts

Order My Cookbooks!

Out of the box Holiday

Archives

Archives

Categories

Search

Copyright © 2023 · Designer Blogs

148 shares