NO BAKE - Salted Caramel Coconut Macaroons!

We're making no-bake Salted Caramel Coconut Macaroons! These cookies are SUPER easy to make and require just a few ingredients. No eggs or flour required, which is nice because the prices of both are really high right now, lol. I hope you enjoy this recipe!

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Products used in this video:
✅ Cookie Scoopers: amzn.to/3xlCZNX
✅ Baking Sheets: amzn.to/3E98Uoa
✅ 10 Piece Mixing bowls: amzn.to/3RHF2Vn
✅ Knife Set: amzn.to/3WJGmd5
✅ Cutting Boards: amzn.to/3zSyAE3
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Ingredients:
3 tbsp milk
6 tbsp salted butter
11 oz bag Kraft caramel squares or bits (I used the bits)
4-5 cups shredded sweetened coconut (I used a 14oz bag)
4 oz melting chocolate (I used the brand Almond Bark)
Sea Salt

Directions:
To a pot on the stove, melt together the butter, caramel and milk on medium heat until smooth. Be sure to stir frequently so the mixture doesn't boil. Once the mixture is nice and smooth, turn off the heat and add in the shredded coconut.

Let the mixture cool enough so that it is safe to handle. Grab a cookie scoop ranging from 1.5 tbsps to 2.5 tbsps (depending on the size you want) and scoop out some of the mixture. Place it on the parchment and repeat the process until you run out of mixture.

The cookies will naturally be "fluffy". You can tidy up the cookie by gently pressing in any scraggly parts. Do not roll the mixture into a ball with your hands, that will compact the cookie too much.

Allow the cookies to cool before dipping them in melted chocolate. Follow the melting directions on the back of your melting candy packaging. A good rule of thumb for melting melting candies is, in a microwave safe bowl, microwave for 1-2 minutes stirring every 20-30 seconds. It's important to stop the microwave and actually stir the chocolate. This helps prevent the chocolate from burning.

Once the chocolate is nice and melted, grab a cooled cookie and dip it into the chocolate. Place it back on the parchment paper to fully set. After all of the cookies have been dipped, with the remaining chocolate, toss it into a piping bag or a sandwich baggie and drizzle on the remaining chocolate on top of each cookie. While the chocolate is still wet, sprinkle on sea salt flakes. Enjoy!!
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Music by Epidemic Sound

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