Salted Caramel Macaroons
Makes about 24
  • 1 (14-ounce) package sweetened flaked coconut
  • 1 cup chopped pecans
  • ¾ cup sweetened condensed milk
  • ¾ cup Salted Caramel Sauce (recipe follows)
  • 1 large egg white, lightly beaten
  • 2 teaspoons vanilla extract
  • ¼ teaspoon kosher salt
  • 1 (12-ounce) package semisweet chocolate morsels, melted
  • Garnish: Salted Caramel Sauce
  1. Preheat oven to 325°. Line baking sheets with parchment paper.
  2. In a large bowl, stir together coconut, pecans, condensed milk, Salted Caramel Sauce, egg white, vanilla, and salt until combined. Using a 1-inch spring-loaded ice cream scoop, scoop coconut mixture into mounds, and place at least 2 inches apart on prepared pans.
  3. Bake until tops are lightly browned, 15 to 17 minutes. Let cool completely on pans.
  4. Dip bottom of each cooled macaroon into melted chocolate; return to pan. Refrigerate until chocolate hardens, about 15 minutes. Drizzle with Salted Caramel Sauce, if desired. Store in airtight containers for up to 3 days.
Recipe by Taste of the South at