Salted Caramel Toffee Coconut Macaroons
Indulge in the rich flavors of Salted Caramel Toffee Coconut Macaroons. These delightful bites combine sweet and salty, chewy and creamy, making them the perfect treat for any occasion. Easy to make and irresistible, they are sure to satisfy your sweet cravings!
Equipment
- Wooden Spoon
- Baking Sheet
- Oven
- Mixing Bowl
Ingredients
- 1/3 cup salted caramel sauce
- 1/3 cup sweetened condensed milk
- 1 egg white
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 1/2 cups sweetened coconut
- 1/2 cup toffee bits
- 2 cups chocolate chips
Instructions
- Preheat your oven to 325°F. Make sure your oven is nice and hot to give the macaroons that lovely golden brown color.
- Line a large baking sheet with parchment paper or a Silpat mat. This will prevent the macaroons from sticking and make cleanup a breeze.
- In a large bowl, combine the salted caramel sauce, sweetened condensed milk, egg white, vanilla extract, and salt. Stir until everything is well mixed and smooth.
- Add in the sweetened coconut and toffee bits, mixing thoroughly. You want to ensure every piece of coconut is coated with the sweet mixture.
- Using a spoon, scoop about 2 tablespoons of the coconut mixture and place it onto the prepared baking sheet. Make sure to leave some space between each mound.
- With your hands, gently mold the mixture into mounds with a peak on top. Yes, your hands will get sticky, but that’s part of the fun!
- Bake the macaroons for 17 to 20 minutes, or until they are lightly golden brown. Keep an eye on them as you want them just right!
- Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. This helps them firm up before transferring.
- Transfer the macaroons to a cooling rack to cool completely. The cooling process enhances their texture.
- Melt the chocolate chips in a microwave-safe bowl. Stir every 20 seconds until they’re smooth and melted.
- Lay out a large piece of parchment paper or wax paper. Dip the bottom of each macaroon into the melted chocolate, ensuring just the bottom is coated.
- Set the dipped cookies onto the prepared paper to dry. Allow them to sit until the chocolate hardens completely.
- Store the finished macaroons in an airtight container on the counter or in the fridge. For longer storage, refrigerate especially in warmer climates.
Notes
Storage: Keep your macaroons in an airtight container at room temperature for up to a week, or in the fridge for up to two weeks. Freezing: These macaroons freeze beautifully! Store them in a freezer-safe container for up to three months for a quick sweet treat any time. Pairing: Enjoy these with a cup of coffee or tea. Their sweetness balances the bitterness of your favorite brew. Variations: Feel free to add nuts or dried fruit to the coconut mixture for a unique twist on the classic recipe. Serving: Present them in a decorative box or on a beautiful platter to impress your guests.