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Dark Chocolate Caramel Sea Salt Macaroons

Print Recipe
Prep Time:10 mins
Cook Time:20 mins
Total Time:30 mins


  • 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.
Course: Dessert
Servings: 24