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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 mins
Cook Time15 mins
Total Time25 mins
Course: Cookies, Dessert
Cuisine: American, Dessert
Servings: 15 -18
Author: Hayley Parker, The Domestic Rebel


  • 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.