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salted caramel macaroons

Salted Caramel Macaroons

Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 48
Author Cookie Madness


  • 1 14 oz. can sweetened condensed milk
  • 1 12.25 oz jar caramel topping
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 2 14 oz bags flaked coconut
  • 3/4 cup toasted chopped pecans
  • 1/2 cup semisweet chocolate chips or caramel flavored chips
  • Sea salt for garnish


  • Preheat oven to 325°F. Line 2 large cookie sheets with parchment paper.
  • In large bowl, stir together condensed milk, caramel topping, salt, and vanilla extract.
  • Add flour and stir until blended, then stir in coconut, pecans and chips until well mixed.
  • Drop dough by heaping tablespoonfuls (or use a medium size cookie scoop) and arrange cookies 1 inch apart (2 if making larger cookies) on cookie sheets.
  • Lightly sprinkle tops with some sea salt
  • Bake 15 to 25 minutes (20 worked for the large cookies) or until golden brown. Transfer to cooling racks and let cool completely.
  • Put about 1 cup of chocolate chips in a microwave safe bowl. Heat on high, stirring at 30 second intervals, until chocolate is melted. Dip bottoms of cookies in melted chocolate and set on a parchment lined tray. Put in the refrigerator to set chocolate. Alternatively, you can use the caramel flavored chips. For the caramel chips you'll need to use a slightly lower setting on the microwave (50% power works) since they have more sugar and can scorch easily.