Salted Caramel Coconut Macaroons

Try adding salted caramel to your coconut macaroons for a real treat!
Print Recipe
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert, Snack
Cuisine American
Servings 20 macaroons


  • 14 ounce bag of sweetened coconut
  • 6-7 egg whites

For the salted caramel

  • 1 cup sugar
  • 1/4 cup water
  • 2 tablespoons light corn syrup
  • 3/4 cup heavy cream
  • 3 tablespoon unsalted butter
  • 1 teaspoons sea salt


For the Macaroons

  • Preheat oven to 350 degrees. Combine Coconut with egg whites until the coconut is all covered by the egg whites (if it feels dry add more egg whites). Grease a *mini muffin pan with cooking spray. Using a table spoon, divide the coconut into the muffin tin, pressing down gently with your finger to make sure the coconut is packed together tightly and to make a 'pool' in the center for the caramel. Bake the coconut until golden brown around the edges, about 20 minutes. Cool on wire rack.

For the Salted Caramel

  • Combine sugar, water and corn syrup in saucepan and bring to a boil over medium heat until mixture turns a light amber color. Remove from heat and stir in cream, butter, and 1/2 teaspoon of salt. Mixture should be thick, but if it isn't, place back over the stove for a few minutes, stirring constantly. Allow the caramel to cool slightly (about 5 to 10 minutes) before drizzling over the macaroons so that it thickens.
  • Using a spoon fill the top of the macaroons with the salted caramel, then top with a sprinkle of flaky sea salt.
  • Serve macaroons chilled or at room temperature.


*If you don't have a mini muffin pan you can easily use a cookie sheet and just divide the batter into spoonfuls to bake. You may have leftover caramel sauce, but don't waste it!! Serve over ice cream or bread pudding.
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