Salted Caramel Chocolate Dipped Coconut Macaroons
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!
Happy Memorial weekend, everybody! I wanted to take a minute and thank all of the men and women out there that have and are currently serving our country. It wouldn’t be what is today without them, so I can’t thank them enough for their service. 🙂
Besides remembering those that serve our country, I know Memorial Day is mostly about picnics and barbecues. While I have been grilling this weekend, this post has nothing to do with that. It has everything to do with thick, chewy macaroon cookies dipped in chocolate and filled with a gooey, salted caramel sauce, however, and that makes it completely ok, doesn’t it? 😉
I’ve told you before that I don’t bake cookies a whole lot unless there’s an occasion for it, and last week there was. Some time back I’d told a friend of mine that I would bake cookies for a teacher’s luncheon she was helping with, and since I was on the hospitality committee with her at the school when my boys were there, I couldn’t say no. I just love the faculty there, and hey, I need to bake more cookies. 🙂 I baked 8 dozen to be exact, which included Lemon Burst Cookies, a key lime version of the Lemon Burst cookies, chocolate chip espresso cookies, which will be coming soon, and these. Come to find out, I should’ve doubled this recipe, because the staff really dug these. And for good reason.
This recipe is an adaption of the Chocolate Dipped Coconut Macaroon Thumbprints that I posted a few months back. I told you it’s the best coconut macaroon recipe I’ve tried, and that still holds true. HOWEVER…this adaptation is my favorite way to eat those cookies. I mean, salted caramel sauce and chocolate with coconut is one of the best combinations ever. These cookies pretty much top the charts for me.
Of course you don’t have to make your own salted caramel sauce, but since it’s so easy why not? I used the caramel sauce recipe from my Salted Caramel Carrot Cupcakes recipe, which is complete with step by step photos if you’re up to the task. The recipe made a nice healthy batch to fill these cookies, with plenty left to spare, and you can always double the recipe if you’d like more. It’s always nice to have some salted caramel sauce hanging around. It’s not just for ice cream, pie, or brownies, it’s also for filling these cookies. One of bonuses to making your own, is you can control how light or dark you want your caramel. Did you know that the darker it is the less sweet it is? I prefer mine less sweet, and I love the dark amber color.
Macaroons aren’t just for Easter and Christmas…you know that right? I think if you’re a fan of coconut, you’ll make these macaroons any time of year like me. They’re sweet, salty, chewy, and chocolatey…everything you want in a cookie and then some. Best. macaroons. ever.
- 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
- 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*
- 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.
- 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.
- 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.
- 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.
*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.