Coconut 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.
If 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.
- 5 & 1/2 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
- 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.
Pure, unadulterated caramel flavor is what you’ll get in these tender, buttery, gooey and chewy macaroons!
Have a super sweet day!