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Ultimate Caramel Chocolate Coconut Macaroons

Extra chewy coconut macaroons dipped in dark chocolate, filled with salted caramel, and topped with toasted coconut—a gourmet twist on the classic Samoa.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 18 macaroons
Course: Dessert, Snack
Cuisine: American
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Macaroon Base
  • 14 oz sweetened shredded coconut
  • 7 oz sweetened condensed milk
  • 1 tsp vanilla extract
  • 0.25 tsp sea salt
  • 2 egg whites room temperature
  • 0.25 tsp cream of tartar
Toppings & Coating
  • 1 cup dark chocolate melted
  • 0.5 cup caramel sauce thick
  • 0.25 cup mini chocolate chips
  • 2 tbsp toasted coconut for garnish

Equipment

  • Large mixing bowl
  • Electric Hand Mixer
  • Baking sheets
  • Parchment paper
  • Cookie scoop

Method
 

  1. Preheat oven to 325°F and line baking sheets with parchment paper.
  2. Combine coconut, condensed milk, vanilla, and salt in a large bowl.
  3. In a separate bowl, beat egg whites and cream of tartar to stiff peaks.
  4. Gently fold egg whites into the coconut mixture until just combined.
  5. Scoop 2-tablespoon mounds onto sheets and press a small well into the center of each.
  6. Bake for 20 minutes until golden brown on the bottom. Cool completely.
  7. Dip cookie bottoms in melted dark chocolate and place on parchment.
  8. Drizzle tops with remaining chocolate and fill centers with caramel sauce.
  9. Sprinkle with chocolate chips and toasted coconut. Let set before serving.

Notes

Ensure the egg whites are whipped to stiff peaks to prevent the macaroons from spreading too much. Use high-quality dark chocolate for the best flavor contrast.