Guys, these cookies! I set out to make traditional Coconut Macaroons and just couldn’t do it! These guys were screaming at me to mix it up. Thus was born the Chocolate Caramel Coconut Macaroons.

These Macaroons are made up of a pillowy, but crunchy, coconut cookie, filled with a puddle of my favorite caramel sauce and drizzled with chocolate. Does it get any better than that? Seriously, does it?

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For in-depth “whys” and “howtos”, skip to the end of this post!

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5 from 1 vote

Chocolate Caramel Coconut Macaroons

Classic Coconut Macaroons filled with a puddle of caramel and drizzled with chocolate

Prep Time20 mins

Cook Time25 mins

Total Time45 mins

Course: Dessert

Keyword: Caramel, Chocolate, chocolate caramel, chocolate caramel coconut macaroons, coconut, coconut macaroons, Cookies, macaroons

Servings: 24 cookies

Ingredients

For Macaroons:

• 1 14oz bag sweetened coconut flakes
• 3/4 cup plus 2 tablespoons (273 grams) sweetened condensed milk
• 1 teaspoon vanilla extract
• 2 large egg whites
• 1/2 cup (85 grams) chocolate chips

For Caramel:

• 1/2 cup (99 grams) granulated sugar
• 2 tablespoons cold water
• 1/4 cup heavy cream
• 1 tablespoon (14 grams) unsalted butter

Instructions

For Macaroons:

• Preheat oven to 325 degrees (F). Line a baking sheet with parchment paper or a silicone baking mat. Set aside.
• In a medium bowl combine the coconut flakes, sweetened condensed milk, and vanilla. Mix fully and set aside.
• Using a hand mixer or a stand mixer beat the egg whites until stiff peaks form. Gently fold the egg whites in the coconut mixer until fully combined.
• Scoop about 1 tablespoonful of the mixture onto the prepared baking dish. Leaving about an inch between each cookie. Flatten the cookies so they are about 1/2 inch thick.
• Bake the cookies for 20-25 minutes, rotating the pan often until the edges of the cookies are browned.
• Allow the cookies to cool for a couple of minutes and then use your thumb or the back of a spoon to make a small indention in the center of each cookie.

For Caramel:

• In a medium saucepan combine the sugar and water over medium-high heat. Let cook, without stirring, for about 10 minutes or until the mixture turns a medium amber color.
• While the sugar cooks warm the heavy cream in the microwave.
• When the sugar is ready slowly add the heavy cream, whisking constantly for 2 minutes.
• Remove from heat and add butter. Whisk until melted and smooth. Let cool.

Assembly:

• Allow the caramel to cool slightly and then spoon a small amount of caramel into the indention of each cookie.
• Melt the chocolate in the microwave in 15-second intervals until it is a smooth and thin consistency.
• Drizzle the chocolate over each cookie.

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Chocolate Caramel Coconut Macaroons

1. Preheat your oven to 325 degrees (F). Line a baking sheet (this is my favorite) with parchment paper or a silicone baking mat. Set aside.
2. In a medium bowl combine the coconut flakes, sweetened condensed milk, and vanilla. Mix until fully combined and set aside.
3. Using a hand mixer (I used this one) or a stand mixer (this is my favorite) beat the egg whites until stiff peaks form. You can add a pinch of salt or a pinch of cream of tartar to help the egg whites come together faster.
4. Gently fold the egg whites into the coconut mixture until fully combined. Make sure you do this as gently as possible to ensure you don’t deflate the egg whites.
5. Scoop about 1 tablespoonful of the batter onto the prepared baking sheet. Space the cookies about an inch apart. Flatten the cookies so they are about 1/2 inch thick.
6. Bake the cookies for 20-25 minutes, rotating the pan often to ensure even baking. Remove from the oven when the edges are deeply browned.
7. Allow the cookies to cool for a couple of minutes and then use your thumb or the back of a spoon to make an indention in the center of each cookie. This is where the caramel will go.

Caramel

1. In a medium saucepan (I used this one) combine the sugar and water over medium-high heat. Let cook, without stirring, for about 10 minutes or until the sugar turns a medium amber color.
2. While the sugar cooks warm the heavy cream in the microwave.
3. When the sugar is ready slowly add the heavy cream, whisking constantly for 2 minutes.
4. Remove from heat and add the butter. Whisk until butter is melted and smooth. Let cool.

Assembly

1. Allow the caramel to cool slightly and then spoon a small amount of the caramel into the center of each cookie.
2. Melt the chocolate in the microwave in 15-second intervals until it is fully melted and has a smooth consistency.
3. Drizzle the chocolate over each cookie

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