It’s full on Christmas around here this week! I’m excited for today’s post, as I’m teaming up with some gorgeous design blogs, as part of the Blog Hop Cookie Swap hosted by Sarah from Room For Tuesday, to share a peek into our holiday kitchen as well as a cookie recipe. Then, later this morning I’ll be sharing the first part of our Christmas home tour – including even more photos of our Christmas kitchen!
Growing up, my mom hosted an annual cookie exchange party for our girlfriends. The tradition still continues to this day! I’m pretty sure our family loved the event every bit as much as she did because we were the recipient of the huge variety of cookies and leftover food! So, when Sarah asked me to join this talented group of ladies for a virtual cookie swap, I of course had to say yes! And since I’m not a frequent baker, I turned to my mom, the cookie queen, for a recommendation. She pointed me in the direction of these easy no-bake dark chocolate coconut salted caramel macaroons and then I made a few modifications! They are so delicious!
This post contains affiliate links for your shopping convenience. Click here to read my full disclosure policy.
If you’re visiting from one of the other sites on the tour, we recently renovated our kitchen and this is our first Christmas with the new space! It has been so enjoyable cooking in here, especially now that the room is decked for the holidays!
The no-bake dark chocolate caramel sea salt macaroons I made for the tour are so delicious! The recipe is adapted from this one, but I made a few modifications. My exact steps are below followed by a few in-progress photos.
Dark Chocolate Caramel Sea Salt MacaroonsPrint Recipe
- 3 TBSP Unsweetened Vanilla Almond Milk regular milk also works
- 6 TBSP salted butter
- 11 oz bag Kraft caramels
- 4-5 cups shredded sweetened coconut
- 4 oz Ghiradelli Dark Chocolate melting chocolate or your preference of melting chocolate for the base and drizzle
- Sea salt to taste
- Add unwrapped caramels, butter and milk to a large pot on medium heat. Stir frequently and avoid boiling.
- When the entire mixture is melted and smooth, add the coconut . I added four cups and slowly added more, but I felt like I needed all five cups. You want the coconut all covered with the caramel, but not wet to avoid them being to soft and gooey.
- Scoop into 1 TBSP spoon and mound slightly so you have about 1.5 TBSP of the mixture and place on parchment paper.
- Allow to cool completely.
- In a small bowl, melt the dark chocolate based upon package directions.
- Dip the bottoms of each macaroon into the chocolate then place back on the paper to dry. Drizzle with additional chocolate and then sprinkle with sea salt.
- Allow macaroons to firm then serve. Store at room temperature in air tight container.
Here’s a look at the cooling caramel/coconut mixture.
And here they all are after being dipped in chocolate, drizzled in chocolate, and then sprinkled with sea salt! I just use a sandwich baggie (filled with the melted chocolate) and cut a tiny hole in one of the corners to drizzle the chocolate on top.
I preferred the macaroon with extra sea salt to help cut the sweetness. But the combination is so good! Not only are they delicious, but they look pretty too! They’d be a fun neighbor gift for the holidays, as well!
And it was even more fun to make them in our festive kitchen!
You’ll have to let me know if you give this macaroon recipe a try! Now, be sure to check out all of the other kitchens and delicious cookies in the links below. I want to try them all! All links are below:
Room For Tuesday | Making It Lovely | Kate Lester Interiors | Life On Virginia Street | Centered By Design | Bria Hammel Interiors | House Of Hipsters | Place St. Russell | Francois et Moi | Coco Kelley | Erin Kestenbaum | Jojotastic | Boxwood Avenue | Simply Grove | Anita Yokota
If you would like to follow along on more of my home decor, DIY, lifestyle, travel and other posts, I’d love to have you follow me on any of the following:
disclosure: some affiliate links used