Coconut Caramel Macaroons Dipped in Chocolate

Holiday Baking Just Got a Little Sweeter With This Twist on Coconut Macaroons. 

This Coconut Macaroon recipe is one of my favorite all-time, go-to recipes!  It’s not just because the macaroon is moist and fabulously chewy.  It’s not just because it is the easiest cookie on the planet to make.  It’s not just because people who don't like coconut will love them.  And it is not because it is Gluten-Free.  It is because this cookie has incredible holding power!  Even days after they are baked, these macaroons taste just as moist and chewy as the day they were pulled from the oven.  That is a tall order for a cookie to fill!  What’s more, they freeze incredibly well.  If you need a treat that can be baked and put in individual cello bags to give away as a party favor, amenity, gift or bake sale treat then this is your kind of cookie.     

COCONUT MACAROON RECIPE:

Macaroon Ingredients:

• 14 ounces of Sweetened Condensed Milk (1 can)

• 28 ounces (2 bags) Shredded Sweetened Coconut

• 2 large Egg Whites

• 1 teaspoon Pure Vanilla Extract

• 1/4 teaspoon Salt

Directions:

Heat conventional oven to 350 degrees Fahrenheit.

1. Mix all of the ingredients together in a mixing bowl. Make sure it is thoroughly combined.

2. Portion the cookies by using a scoop.  Place on a parchment lined baking sheet. 

3. Place in the oven and bake until tips start to brown.  This will be approximately 15-20 minutes based on your oven.   

4. Store in an air-tight container and enjoy or dazzle up your macaroons with caramel and chocolate (go to the next step).

Want to make your Coconut Macaroons extra special by adding caramel and chocolate?  You can make your own caramel or simply use a wrapped store bought caramel.  Assemble and dip in chocolate. Yum!

Soft Caramel Ingredients: 

• 1 cup butter

• 2 1/2 cups (packed) of Light Brown Sugar

• 14 ounce (I can) of Sweetenend Condensed Milk

• 1 cup light corn syrup

• 1/4 teaspoon salt

Directions:

1. Melt the butter in a large sauce pan over medium heat on the stove. 

2. Add the remaining ingredients and stir.

3. Brush down the sides of the pan with water.

4. No need to continue to stir.

5. Continue on the heat until a candy thermometer reaches 250 degrees (hard ball stage)

6. Remove from heat. 

7. Allow caramel to slightly cool.  While warm, poor into a well greased/ buttered pan lined with parchment. Continue to allow caramel to cool. 

8. When it is still pliable, proceed to assembling.

9. Remaining caramel may be used as chewy soft caramels.  To do so completely cool, cut and wrap.  Yum! 

Assembling With Coconut Macaroons:

1. Flip over the coconut macaroons.  I used a mini muffin pan to hold them up. 

2. Optional: poke a small hole in the bottom of the macaroon. Place the cooled caramel in a piping bag and pipe caramel into the hole of the macaroon and onto the bottom (now the top) of the macaroon.  See the picture above.

3. Place in the refrigerator for a few minutes in order to stiffen the caramel and to prevent it from moving when you are dipping in to the chocolate.

4. Using “Almond Bark Chocolate” or Chocolate Candy Coating  Coins (such as Wilton), melt the chocolate in a bowl in the microwave. Heat chocolate in increments by starting with 30 seconds, stir, continue to heat, stir, etc…

5. Let the chocolate cool slightly.

6. Remove the macaroons from the refrigerator and dip the caramel side completely in the chocolate. You want the chocolate to touch the side of the coconut macaroon just above the caramel.  Shake off excess or gently wipe the chocolate bottom on the edge of the bowl to remove excess chocolate. Place on a baking sheet lined with parchment and allow the chocolate to harden.

7. Store in an air-tight container.  Enjoy! 

These macaroons are perfect for sharing and giving.  No doubt that these macaroons will be a favorite of family and friends!