Sweetened coconut, salted caramel, butter, milk, chocolate, and flaky sea salt come together in easy no bake macaroons.
Table of Contents
You know those days when you want something sweet but not a whole project? Like, you’re not emotionally prepared to preheat the oven, measure flour, or deal with dishes stacked like a bad game of Jenga. Yeah. That’s where these No Bake Salted Caramel Coconut Macaroons come in.
They’re chewy. They’re sweet. They’ve got that salty edge that makes you pause mid-bite and go, “Okay wow.” And the best part? No baking. None. Zero. Which already puts them in my personal dessert hall of fame.
I didn’t set out to make No Bake Salted Caramel Coconut Macaroons on purpose. This wasn’t a plan. This was one of those “what do I even have in this pantry?” moments. I’d had a long day, the news was doing that thing where it’s just a lot, and I needed something comforting but fast.
There was a half-used bag of caramels shoved behind some rice. Coconut I bought for a recipe I never actually made. Chocolate that somehow survives every pantry clean-out. You see where this is going.
I melted things. I stirred. I tasted. Then I tasted again (for quality control, obviously). And somewhere between sprinkling sea salt and licking caramel off the spoon, I realized this was one of those accidental recipes—the kind you don’t overthink, but end up making again and again. They remind me of holiday cookie trays from growing up, except easier and… honestly better.
Why you’ll Love these No Bake Salted Caramel Coconut Macaroons?
Here’s my not-so-scientific opinion: these hit different. The coconut is chewy, the caramel is buttery and rich, the chocolate adds structure, and the salt keeps everything from tipping into too much. They’re indulgent, but not exhausting.
Also, and this matters, they make people think you worked harder than you did. Which I personally consider a life skill.
Are they fancy? Not really. Are they comforting and reliable and weirdly addictive? Absolutely.
Ingredient Notes
Let’s talk through this like friends, not like a recipe card yelling at you.
- Milk – Just enough to help the caramel melt smoothly. Any milk works. I’ve used whatever was open and it’s always been fine.
- Salted butter – This brings flavor, not just fat. If you only have unsalted, add a pinch of salt and don’t stress.
- Kraft caramels – I know, I know. But they melt evenly and behave themselves. Sometimes convenience wins.
- Sweetened shredded coconut – Start with 4 cups. You might need more. Trust your instincts here.
- Melting chocolate – Almond bark or melting wafers keep this drama-free.
- Sea salt – This is non-negotiable. It’s the thing people notice but can’t quite name.
How to Make No Bake Salted Caramel Coconut Macaroons?
- Start by adding the milk, butter, and caramels to a large pot over medium heat. Stir often. Don’t walk away. You’re aiming for melted and smooth, not bubbling like it’s angry at you. Low patience, gentle heat.
- Once everything’s melted and glossy, add the coconut. Begin with 4 cups and stir until it’s all coated. Stop and look at it. Does it feel too wet? Add more coconut. You want it sticky enough to hold together, but not gooey. This part is very “vibes-based cooking,” and that’s okay.
- Scoop out about 1½ tablespoons at a time onto parchment paper. They don’t need to be perfect. In fact, please don’t make them perfect—it’s suspicious.
- Let them cool completely. Then melt your chocolate and dip the bottoms of each macaroon. Set them back down, drizzle a little extra chocolate if you feel like it, and sprinkle with sea salt while the chocolate’s still soft.
- Then wait. Or don’t. I usually “test” one early. For science.
Storage Options
These No Bake Salted Caramel Coconut Macaroons keep well at room temperature in an airtight container for about five days. If your kitchen runs warm, the fridge is fine too. They also freeze surprisingly well—just layer them with parchment and thaw when the craving hits. Late-night freezer desserts are a thing, right?
Variations & Substitutions
One thing I love about no bake salted caramel coconut desserts is how flexible they are.
- Dark chocolate if you want less sweet, more intense.
- Unsweetened coconut if you prefer things a little calmer.
- Dairy-free swaps with plant-based butter and caramels.
- Extra drizzle of caramel or white chocolate for drama.
- Chopped nuts if you like a little crunch.
Have you ever changed a recipe because you felt like it? Same energy here.
What to Serve With No Bake Salted Caramel Coconut Macaroons?
These are rich, so simple pairings work best.
- Coffee or espresso (obvious, but perfect)
- Hot chocolate if you’re leaning into comfort
- Fresh berries to cut the sweetness
- Holiday cookie trays—they always stand out
- After-dinner treats when you “just want something small”
FAQ
Can I make these ahead of time?
Yes, and honestly you should. They set better after a little time.
Why are mine too soft?
Usually that means more coconut was needed. It happens. Adjust next time.
Do I have to dip them in chocolate?
Technically no. Emotionally? Yes.
Are these good for gifting?
Very. They travel well and feel homemade in a good way.
If you make these No Bake Salted Caramel Coconut Macaroons, I hope they give you that same little moment of calm they give me—the one where you stop, take a bite, and think, Okay… this day just got better.
If you try them, tell me—did you share, or did you quietly hide a few in the back of the container? I won’t judge.
No Bake Salted Caramel Coconut Macaroons
Ingredients
- 3 tbsp 45 ml milk
- 6 tbsp 84 g salted butter
- 11 oz bag Kraft caramels wrappers removed
- 4 –5 c 288–360 g sweetened shredded coconut
- 4 oz melting chocolate or almond bark
- Sea salt for garnish
Instructions
- In a large saucepan set over medium heat, combine the milk, butter, and unwrapped caramels. Stir frequently until the mixture is completely melted and smooth. Do not allow the mixture to boil.
- Remove the saucepan from heat and stir in 4 cups of the shredded coconut until evenly coated. Add additional coconut as needed until the mixture is well combined and holds its shape without appearing overly wet.
- Scoop approximately 1½ tablespoons of the mixture onto parchment paper or a nonstick surface, spacing evenly.
- Allow the macaroons to cool completely at room temperature until set.
- In a small microwave-safe bowl, melt the chocolate according to package directions, stirring until smooth.
- Dip the bottom of each macaroon into the melted chocolate, then return to the parchment paper. Drizzle additional chocolate over the tops, if desired, and immediately sprinkle with sea salt.
- Allow the chocolate to fully set before serving or storing.
Notes
