Chocolate Caramel Macaroons
Try these chewy and delicious Chocolate Caramel Macaroons for a sweet treat! This recipe yields 30 perfect macaroons, making it a great treat for parties and holidays!
If you love the combination of coconut, rich caramel, and dark chocolate, I have the perfect sweet treat for you today! These coconut macaroons are so easy to whip up and are easy to customize. For this version, I dip the base in melted dark chocolate and drizzle the top with homemade, sugar-free caramel. To really take these coconut macaroons over the top drinkle with a touch of sea salt is an unbeatable treat!
Why You Will Love This Recipe
- Sugar-Free: While you can use regular sugar as written, this recipe is low-carb and keto-friendly. It’s also gluten-free and nut-free.
- Easy: You only need basic ingredients and no tricky equipment. You just need a mixing bowl, a hand mixer, and a baking sheet.
- Versatile: This is a simple recipe that you can adjust based on your personal preferences. You can use milk chocolate, white chocolate, different extracts, etc.
Recipe Ingredients
Below are the simple ingredients you will need to make this macaroon recipe. Scroll to the recipe card at the bottom of the page to see the exact amounts for each ingredient.
- Egg Whites: Use large egg whites to create a good base for the macaroons. Bring eggs to room temperature before using them to achieve the fullest volume when mixed.
- Sweetener: To keep this recipe sugar-free, I use granular monkfruit. If you are
- Vanilla Extract: Opt for pure vanilla extract instead of imitation vanilla for the richest flavor.
- Coconut: Unsweetened shredded coconut is best for an even texture and a not-too-sweet flavor. If you aren’t low carb and have a major sweet tooth you can certainly use sweetened coconut flakes if you prefer.
- Sugar-Free Dark Chocolate Chips: Lily’s is my go-to sugar-free variety.
- Sugar-Free Caramel: This is my no-fail caramel recipe. Go ahead and make a double batch; you won’t regret it!
How to Make Caramel Coconut Macaroons
Below are photos and recipe steps so you can easily make this recipe at home. You will also need a , a baking sheet, parchment paper, and a small cookie scoop.
Mix and Form
Add the egg whites, sweetener, vanilla extract, and salt to a mixer and beat on high speed until the mixture is thick and doubled in size (see the photo). Gently fold in the shredded coconut with a spatula until it is coated with the egg-white mixture. Use a small cookie scoop to dish out even-sized mounds of the coconut mixture. Place the macaroons on a silicone or parchment paper-lined baking sheet.
Bake
Bake for 20-25 minutes until the coconut is toasted on the top and lightly beginning to brown on the bottom. Allow the coconut cookies to cool for a few minutes on the pan before transferring to a wire rack to cool completely. Then store in an airtight container at room temperature.
Top
Once the macaroons have cooled completely, melt the dark chocolate and dip the bottom of the macaroon in the chocolate. Gently shake off the extra chocolate and place it on a silicone sheet or wax paper. Drizzle the tops of the macaroons with the remaining melted chocolate and caramel sauce. Sprinkle with sea salt and serve.
Storage
Macaroons should be stored in an airtight container at room temperature or refrigerated for up to 5 days. If your home is warm, go ahead and keep these cooled so the chocolate does not melt. To freeze store in a freezer-safe container for up to 3 months. Thaw them in the refrigerator overnight then bring them to room temperature when you’re ready to enjoy.
Tips and Tricks
- If any yolk, even a tiny bit, is mixed with the egg whites, it is unlikely to double in size the way you want, so be careful when cracking the eggs.
- Use a large mixing bowl so there is enough room for the egg whites to increase in size. They will at least double in size when you beat them.
- Gently fold in the coconut so the fluffy volume of the batter remains intact.
- You can use a large scoop and make bigger macaroons; just keep in mind that the cooking time will increase. Macaroons are done when they have set, the tops are lightly toasted, and the bases are lightly brown.
- If you can find dairy-free chocolate and caramel, you can make these vegan, too!
Coconut Macaroons FAQ
Sure, it is super versatile. Make chocolate macaroons by adding unsweetened cocoa powder to the batter. Or make a white chocolate macaroon recipe by using melted white chocolate instead. The options are endless.
I highly recommend using a mixer when you beat the egg-white mixture. It is unlikely you will get the correct texture if mixing by hand. If you choose to carefully look at the pictures and make sure the egg whites look like the photo before mixing in the coconut.
More Coconut Recipes
Get the Recipe: Chocolate Caramel Macaroons
Ingredients
- 4 large egg whites
- 1/2 cup granular monkfruit sweetener
- 1 teaspoon vanilla extract
- 1 pinch salt
- 14 ounces shredded unsweetened coconut
- 1 tablespoon coconut oil
- 1/2 cup sugar free Lily’s Dark Chocolate Chips
- 1/2 cup prepared Keto Caramel Sauce
Instructions
- Preheat the oven to 325 degrees F.
- Add the egg whites, sweetener, vanilla extract, and salt to a mixer and beat on high speed until the mixture is thick and doubled in size.
- Gently fold in the shredded coconut until it is coated with the egg whites.
- Use a small cookie scoop and place the macaroons on a silicone or parchment paper-lined baking sheet. Bake 20-25 minutes until the coconut is toasted on the top and beginning to brown on the bottom lightly.
- Allow the macaroons to cool completely.
- Melt 1 tablespoon of coconut oil and 1/2 cup sugar-free chocolate chips and stir to combine. Dip each macaroon in the chocolate and place on a silicone baking sheet or wax paper to dry.
- Drizzle the remaining chocolate over the macaroons. Use a spoon to drizzle the slightly warm keto caramel sauce over the macaroons.
- Store in an airtight container.
