Coconut, caramel, and chocolate, oh my! These are scrumptious little bites of goodness. Easy and fun to make with just a few ingredients.

Chocolate and coconut are one of those quintessential food pairings. They just go together. Add caramel and…(this is where my mouth starts watering)…it becomes phenomenal!

I am a huge coconut fan. Living in Hawaii, we have an abundance of coconut – even fresh off the tree! My favorite way to eat coconut is right out of the coconut husk. But first, you have to get the coconut open, which I usually leave up to my husband and his machete!

Much can be said about the pleasures of eating coconut. Yet coconut is one of those foods that seems to ping-pong between the ‘good food’ and ‘bad food’ list, and if you’re confused about this, don’t worry – even the experts can’t quite agree.

The confusion starts because of the differences between the use of coconut oil in cooking and the use of coconut milk or coconut flesh. Both the American Heart Association and the National Heart Foundation recommend avoiding coconut oil for cooking, but their websites include recipes containing coconut milk. So while the experts continue their back and forth as to whether coconut is healthy or not, I will continue to enjoy it to the fullest (of course, in moderation)!

To Make This Recipe:

• Start by preheating the oven to 350°F. Next, line two baking sheets with parchment paper or silicone pan liners to keep the macaroons from sticking to your pans.
• Using a large bowl, toss together the coconut and flour until the coconut is evenly coated with flour.
• Measure out the sweetened condensed milk, and set it aside. Then, using a microwave-safe bowl, add the unwrapped caramels and 2 tablespoons of sweetened condensed milk (taken from what is already measured out). Adding the sweetened condensed milk helps the caramels melt more smoothly and will make it easier to stir them into the remaining sweetened condensed milk.
• Heat in 30-second intervals at 50% power. Be sure to stir every 30 seconds until the caramel is melted and smooth. Allow it to cool for a few minutes.
• Stir in the remaining 3/4 cup sweetened condensed milk and vanilla, and stir until completely incorporated.
• Add the caramel/sweetened condensed milk mixture to the coconut, and stir until everything is evenly mixed together.
• Using a 1 ½ tablespoon cookie scoop, drop the coconut mixture onto the prepared baking sheet, about an inch apart. Gently press any loose coconut into the cookie so they do not burn. If any tips are sticking up, they tend to burn quickly.
• Bake for 12 to 15 minutes or until golden brown and fragrant. You want the tops golden brown and toasted, but not burnt. However, coconut does burn quickly, so you need to watch it closely. Cool completely on the baking sheets.

Dipping Chocolate:

• Add 1 teaspoon of Crisco or vegetable oil to the chocolate before melting. This gives the chocolate a smooth, shiny finish and makes dipping easier. I like to use the microwave and heat in 30-second intervals at 50% power. Be sure to stir every 30 seconds until the chocolate is melted and smooth.
• Dip the bottoms of the macaroons in the melted chocolate, and tap off any excess chocolate. Place them back on the baking sheet, resting them on their side. Allow the chocolate to cool and set up completely. You can place them in the refrigerator for 20 minutes to speed up the process.

Chocolate and Caramel for Drizzling:

• When the bottoms are set, drizzle any remaining chocolate over the top of the macaroons. The easiest way to do this is to put the melted chocolate in a sandwich bag. Seal the bag and snip off just a bit of the corner. Then drizzle the chocolate, using a back and forth motion.
• For the caramel, melt a handful of unwrapped caramels (8 or 9) in the microwave, mixed with a teaspoon of milk or cream. This helps the caramels to melt smoothly and makes them easier to work with. Using the microwave, heat for 15 to 20 seconds at 50% power. Stir until the caramel is melted and smooth. Repeat if not melted enough. Put the melted caramel in a sandwich bag. Seal the bag and snip off just a bit of the corner. Then drizzle the caramel using a back-and-forth motion.

These can be stored in an airtight container at room temperature, but if you live in a warmer or humid climate, they will set up better in the refrigerator. I prefer to store my macaroons in the refrigerator. The chocolate and caramel set up firmer, so they are not as sticky, and it seems like the flavors come out more when they are chilled.