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+ servings

Coconut Caramel Macaroons

Coconut, caramel, and chocolate, oh my! These are scrumptious little bites of goodness. Easy and fun to make with just a few ingredients.
Course cookies
Prep Time 20 minutes
Cook Time 15 minutes
Servings 25 cookies


  • 5 cups shredded coconut, 14-ounce bag
  • cup flour
  • ¾ cup sweetened condensed milk
  • 7 ounces soft caramels, Kraft or Werther's Originals
  • 2 teaspoons vanilla

For Dipping:

  • 8 ounces semi-sweet or dark chocolate baking bars
  • 1 teaspoon Crisco or vegetable oil

For Drizzling on the Top:

  • leftover melted chocolate used for dipping
  • handful of soft caramels + 1 teaspoon of milk or cream


  • Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone pan liners.
  • In a large bowl, toss together the coconut and the flour until the coconut is evenly covered with flour.
  • Measure out the sweetened condensed milk, and set it aside. In a microwave-safe bowl, add the unwrapped caramels and 2 tablespoons of sweetened condensed milk (taken from what is already measured out). 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 sweetened condensed milk and vanilla, and mix until completely incorporated.
  • Add the sweetened condensed milk/caramel mixture to the coconut, and stir until completely and evenly incorporated.
  • Using a 1 ½ tablespoon cookie scoop, drop the coconut mixture onto the lined baking sheet, about an inch apart. Press any loose coconut that sticks up into the cookie so it does not burn.
  • Bake for 12 to 15 minutes or until golden brown and fragrant. Cool completely on baking sheets.

Dipping Chocolate:

  • Melt the chocolate according to the instructions on the package, adding a teaspoon of Crisco or vegetable oil to give the chocolate a smooth finish.
    Microwave instructions: Using a microwave-safe bowl, 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 Drizzle:

  • When the bottoms are set, drizzle any remaining chocolate over the tops of the macaroons.
  • Melt a handful of soft caramels, 8 or 9, with a teaspoon of milk in a microwave-safe bowl. Heat 15 to 20 seconds at 50% power. Stir until the caramels are melted and smooth. Drizzle over the tops of the macaroons.
  • Store in an airtight container for 6 to 7 days. If your home is warmer or you live in a humid climate, store them in the refrigerator.


These freeze well. Freeze in an airtight container and consume within 6 months.