Salted Caramel Coconut Macaroons

I think my husband said it best - These macaroons taste like they've been "dipped in magic butter."

LOL

No really...these are like eating a coconut cloud filled with sweet and salty, caramelly goodness.

Remember that Homemade Salted Caramel Sauce that I made? Well, it's the star in this recipe and really makes these cookies special. The original recipe calls for caramel ice cream topping (which you can totally use instead), but I couldn't help but use my homemade version.

The ingredient list for these is short, and they come together in a snap. If you have someone that loves caramel and/or coconut, surprise them with these on Valentine's Day!

You could even dip the bottoms of each cookie into melted chocolate, or drizzle the tops with it instead.

Now, please excuse me while I go scarf one down!

Salted Caramel Coconut Macaroons

Adapted from: Allrecipes.com

Ingredients:

5 ½ cups sweetened flaked coconut

⅔ cup all-purpose flour

¼ teaspoon salt

1 (14 ounce) can sweetened condensed milk

1 tsp vanilla extract

1 tsp coconut extract

1/2 cup Homemade Salted Caramel Sauce OR Caramel Ice Cream Topping

½ tablespoon flaky sea salt

Directions:

Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F. Line 2 large baking sheets with parchment paper or silicone baking mats.

Stir coconut, flour, and salt together in a large bowl. Stir in sweetened condensed milk, vanilla extract and coconut extract until well blended.

Use a medium cookie scoop to scoop and drop 2-inch balls of dough onto the prepared sheets. Using your thumb, make an indentation in each dough ball.

Bake in the preheated oven until coconut is toasted and bottoms are golden, 15 to 17 minutes, rotating pans halfway through. If cookies puff, re-press centers with the rounded side of a measuring teaspoon. Cool on the sheets for 5 minutes. Transfer to a wire rack; cool completely.

Spoon a scant teaspoon of caramel sauce into each indentation. Sprinkle with several flakes of sea salt.

If cookies puff while baking, re-press centers with the rounded side of a measuring teaspoon before adding the caramel sauce.

Comments

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