Ingredients
Scale
- 3 tbsp (45ml) milk
- 6 tbsp (84g) salted butter
- 11 oz bag Kraft caramels
- 4–5 cups (288g-360g) shredded sweetened coconut
- 4 oz melting chocolate (e.g., almond bark)
- Sea salt for garnish
Instructions
- Add the milk, butter, and unwrapped caramels to a large pot set over medium heat. Stir until melted and smooth.
- Gradually mix in the coconut, starting with 4 cups. Add more if needed until well coated.
- Scoop 1 1/2 tablespoon-sized portions onto parchment paper. Let cool.
- Melt the chocolate and dip the bottoms of each macaroon into it. Place back on parchment paper.
- Drizzle additional chocolate on top and sprinkle with sea salt.
- Allow the cookies to cool and firm up before serving.
Notes
- Adjust the amount of shredded coconut to get the right texture, making sure the mixture isn’t too wet.
- Store the macaroons in an airtight container at room temperature for up to a week, or refrigerate for a firmer texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: No-Bake
- Cuisine: American
- Diet: Vegetarian