Salted Caramel Chocolate Dipped Coconut Macaroons
Prep time
Cook time
Salted Caramel Chocolate Dipped Coconut Macaroons are thick and chewy macaroon cookies dipped in chocolate, and filled with a homemade salted caramel sauce. If you're a coconut macaroon cookie lover, this is as good as it gets!
Serves: 24 cookies
For the salted caramel sauce:
  • ½ cup granulated sugar
  • 2 tablespoons water
  • 2 drops fresh lemon juice*(optional)
  • ¼ cup heavy cream
  • 2 tablespoons unsalted butter, cut into chunks
  • sea salt or Maldon salt, to taste
For the cookies:
  • 4 large egg whites
  • 1 cup granulated sugar
  • 1 tablespoon honey
  • 2½ cups unsweetened shredded coconut
  • ½ cup all purpose flour (use rice flour for gluten-free)
  • ½ teaspoon pure vanilla extract
  • 8 ounces melted chocolate for dipping*
Prepare the salted caramel sauce:
  1. Place the sugar, water, and drops of lemon juice in a small saucepan and stir until it resembles a paste. Heat over low heat until the sugar has melted and the mixture looks clear. Increase the heat to high and cook without stirring until large, lazy bubbles appear, the mixture begins to color lightly around the edges. Gently swirl the mixture around in the pan until it is a light to medium amber color. The caramel will continue to cook and darken once you remove it from heat, so be careful not to overcook. Add the butter and cream very slowly, stirring until incorporated. Be careful not to add the cream too quickly as the caramel may bubble up. Stir in the sea salt to taste and allow to cool. Once you've filled the cookies, store leftover caramel sauce in the refrigerator for up to 2 weeks.
Prepare the cookies:
  1. Place the egg whites, sugar, and honey in a medium saucepan or stainless steel bowl and cook over medium low heat until the sugar has dissolved and the mixture is just warm to the touch. Add the coconut, flour, and vanilla, and stir till combined. Continue to stir until the mixture just begins to pull away from the sides of the pan. Remove from heat and set aside to cool at room temperature for about 30 minutes. Preheat the oven to 350 degrees. Line two baking sheets with parchment paper and set aside.
  2. Once the mixture has cooled, using a cookie scoop, scoop the cookies onto the prepared baking sheets in little mounds. Press down into the center of each cookie gently with your thumb. Bake for 15-17 minutes, or until the cookies are golden brown and firm. Using the back of a wooden spoon, press the centers of the cookies down gently if they've puffed up. Cool completely on a wire rack. Fill the cookies with just enough caramel sauce, careful not to overfill or it will run over the sides.
  3. Place 8 ounces of chocolate in a heat proof bowl. Fill a sauté pan 2 inches full of water, and bring to a simmer. Turn the heat off, and place the bowl of chocolate into the water and melt the chocolate. Place a sheet of waxed paper over a baking sheet. When the chocolate is smooth, dip the bottom of each cookie into the chocolate evenly, and gently shake off the excess. Place on the waxed paper. Repeat until all of the cookies have been dipped, and allow the chocolate to set at room temperature. Place the cookies in the refrigerator to help set the chocolate and caramel faster. Once the caramel has set, sprinkle with additional Maldon salt and serve! Store the cookies in an airtight container at room temperature for about 5 days.
Total time above includes about 2 hours for the chocolate and caramel to set.

*Lemon juice can be added to help prevent the sugar from crystallizing.

*I used Guittard pure chocolate chips for dipping the cookies, and used ½ semi-sweet and half bittersweet chocolate.

Caramel sauce and macaroon recipes adapted from Tante Marie Cooking School.
Recipe by Flavor the Moments at