Salted Caramel Macaroons

Salted Caramel Macaroons

I made this recipe twice on Saturday. The first time went really well until… I burned the caramel. I should seriously have a leash on me when I’m working in the kitchen with things that require attention. If I have enough counter space free, I almost always find another project to work on. It just doesn’t feel right to have less than three things going on at once. After the caramel burning fiasco I sat there in my kitchen contemplating whether or not I should call these Burnt Salted Caramel Macaroons or just scrap the recipe altogether because I actually drizzled all of the macaroons with the burnt caramel. I wasn’t convinced.

Then I found another bag of coconut in my pantry as well as a can of condensed milk and HALLELUJAH round two!

I’m glad I gave it another go because these macaroons (from The Macaroon Bible) are incredible. They taste amazing with or without the salted caramel. The caramel adds a little bit of a crunch to the crispy/chewy macaroon. Plus! It’s salted so HELLO. If you haven’t noticed, I’m a sucker for anything with coconut, caramel or salted caramel.

And we’re off!

Simple ingredients. Great impact.

In a large bowl, mix the sweetened condensed milk with the vanilla extract.  Now add the coconut.

Mix well.

In another bowl whip the egg whites with some salt.


We fold the egg whites into the coconut.

Now we have batter.  I used a 1 inch ice cream scoop to measure out each cookie.

Put the cookies on a parchment lined baking sheet.

Any shreds that are poking out will get extra toasty. If you want to avoid that push them down.


Now we move onto the caramel. Sugar goes into a saucepan.

Heat it over medium. Let the sugar melt. Let it turn a pale yellow and then a caramel color.

Add the butter and salt.

And we drizzle the salted caramel over the cookies with a spoon.

Uh huh.

That’s right.


  • In a large bowl, mix the sweetened condensed milk with the vanilla extract.  Now add the coconut.
  • Salted Caramel Macaroons
  • makes 24
  • recipe slightly adapted from The Macaroon Bible
  • 1 cup sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1  14oz. bag sweetened shredded coconut
  • 2 large egg whites
  • 1/2 teaspoon sea salt
  • 1/4 cup granulated sugar
  • 1 tablespoon unsalted butter
Read the whole recipe on Shutterbean