Salted Caramel Macaroons

Dipped in chocolate and drizzled with Salted Caramel Sauce, these macaroons are on a whole new level.

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.

Salted Caramel Sauce
Makes about 1 cup
  • 1 cup sugar
  • ¼ cup water
  • ½ cup heavy whipping cream, room temperature
  • ¼ cup unsalted butter, softened
  • ½ teaspoon kosher salt
  1. In a medium saucepan, bring sugar and ¼ cup water to a boil over medium heat. Cook, without stirring, until mixture is amber colored. (Brush sides of pan with water to prevent caramel from crystallizing.) Remove from heat; stir in all remaining ingredients. Let cool to room temperature before using.

Want more holiday cookie inspiration? Find that and more in our Best of Holiday Baking issue.


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