I really enjoy a traditional coconut macaroon, but these No-Bake Salted Caramel Coconut Macaroons are my all-time favorite version of the delicacy. I’m sorry if that’s a mouthful of a title for you to read, but I can assure you that you won’t be able to get enough of these luscious macaroons in your mouth. It is hard to believe that salted caramel and toffee go so well together. The traditional coconut macaroon is enhanced to a whole new level thanks to this addition. And that wasn’t all I did; I also covered the bottom part of each one with chocolate.

So that there is no mistake, let’s discuss the difference between a macaroon and a macaron. Coconut is the primary ingredient of macaroons, which differ from their French cousins, macarons, which are chewy cookies made with meringue. Macarons are a kind of sandwich cookie that may be found in many different colors. In my view, both kinds of cookies are delectable, but each is in its own unique way. Macaroons are cookies made with coconut, and making them is a LOT simpler than making macarons, which are more finicky to prepare.


  • Salted caramel sauce; I used 1/3 a cup.
  • Sweetened condensed milk; you’ll need 1/3 a cup. 
  • An egg white. 
  • 1½ small spoons.Of vanilla extract. 
  • ¼ small spoons.Of salt. 
  • 3½ Cups.Of sweetened coconut. 
  • 1/2 Cup.Of toffee bits.
  • 2 Cups.Of chocolate chips.


Step 1: Prepare the oven to 325 degrees Fahrenheit. Prepare a large baking sheet by covering it with a Silpat mat or parchment paper. 

Step 2: To make the salted caramel sauce, combine the salted caramel sauce with sweetened, vanilla extract, egg white, and salt in a large bowl and whisk until smooth and well incorporated. Mix everything well after adding the coconut and the toffee chunks. 

Step 3: Take approximately two tbsp of the coconut mixture at a time and spread it in scoops onto the baking sheet that has been already prepared. Make the cookies into little mounds with a point at the top of each one. 

Step 4: Make a little point on the top of the dough by using the palms of your hands to gently press the dough together. Unfortunately, this will cause your hands to get sticky, but that’s okay. 

Step 5: Cook the macaroons in the oven for 17 to 20 minutes, or until they have a golden hue to them. Allow the cookies to cool on the baking pan for about five minutes, or until they have become hard and set. Place the baked good on a cooling rack, and allow it to cool to room temp. 

Step 6: Prepare a microwave-safe dish for melting chocolate chips in the microwave. Keep whisking the chocolate every 20 seconds or so until it has melted and is smooth. 

Step 7: Prepare a big working surface with a sheet of parchment paper. Just cover the bottoms of the macaroons with the chocolate by dipping them in it and covering them with it. After dipping each cookie, place it on the paper and let it there until it has fully dried. 

Step 8: Refrigerate or store on the countertop in an airtight jar. If you are going to keep them for more than a day or two, or if you live in a warm and humid environment, the refrigerator is the best place to keep them.

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