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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Salted Caramel Coconut Macaroons Recipe

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This recipe for Salted Caramel Coconut Macaroons is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 tablespoons unsalted butter
2 tablespoons heavy cream
3 teaspoons light brown sugar
11 ounce bag wrapped caramels, unwrapped
5-6 cups sweetened shredded coconut (can also use unsweetened)
4 ounces chocolate almond bark
1-2 teaspoons sea salt
Directions:
Directions:
In a medium-sized heavy-bottomed saucepan melt butter, heavy cream, brown sugar, and caramels over medium heat. Keep stirring until smooth and sugar crystals are dissolved. (Can also use a double boiler to prevent scorching. Remove pot from heat source and stir in coconut until fully combined with caramel. If mixture seems too wet, add a bit more coconut. Allow to cool for 10 minutes. Scoop 1-2 tablespoons of coconut mixture onto parchment paper and allow to cool and set up completely. In a small bowl, melt chocolate bark. Dip bottoms of each macaroon and place on a sheet of wax paper or silicone baking mat. Drizzle remaining chocolate over tops of cookies. Sprinkle sea salt on top of cookies before chocolate dries. Allow to cool completely and for chocolate to fully harden. Store in an airtight container at room temperature. Do not refrigerate. Makes 12-25 cookies.

 

 

 

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