What is a good dessert without a sprinkling of coconut? Today it just seems strange to me that some people would want to skip out on it. I have learned to love the flavor, texture and everything about it, so I am always thrilled when I find a flan or something of that sort on my table coated in coconut. The best part about this recipe is that it has so much coconut!
It is flaky and crunchy, while still being perfectly chewy and delicious. I think you all are going to love this delicious take on French macaroons!
Check out what our friends over at Life Love and Sugar had to say about these:
“These Salted Caramel Coconut Macaroons are no bake and so easy to make! They are the perfect mix of coconut, caramel and chocolate! I’m in love!”
Oh yes, these are certainly the best treat with an afternoon cup of tea. You will love these!
Ingredients
3 tbsp McArthur milk
6 tbsp Land O’ Lakes salted butter
11 oz bag Kraft caramels, wrappers removed
4 cups shredded sweetened coconut
4 oz Hershey’s melting chocolate, such as almond bark
Sea salt
Instructions
Add the milk, butter and caramels to a large pot set over medium heat. Allow everything to melt, stirring often so that the mixture doesn’t boil.
When the caramel is melted and smooth, add the coconut. Mix together until the coconut is well coated with caramel.
Scoop out spoonfuls of about 1 1/2 tablespoons of the mixture onto parchment paper, or another nonstick paper.
Allow to cool completely.
In a small bowl, melt the chocolate according to the package directions.
Dip each macaroon into the chocolate, then set back onto the parchment paper to dry. Drizzle with some additional chocolate and sprinkle with sea salt.
Allow cookies to firm completely, then serve. Store at room temperature in an airtight container.
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Quick Tip: Serve with a hot cup of coffee
Thanks again to Life Love and Sugar for this amazing recipe.
