Salted Caramel Macaroons

Salted Caramel Macaroons

This is the second recipe that I made from The Macaroon Bible. I made this right after we moved into our new house. I had my Kitchenaid and one baking sheet and that’s about it. I had to wait about two months for the rest of our stuff to arrive by boat. I hate getting used to a new oven. Our oven in London was a sleek giant German one (massive compared to the average British one). The oven in the new house is a regular electric GE one.

Salted Caramel Macaroons

The temperature control knob was broken off when we moved in if you can believe it! I guess the tenants before us didn’t do much cooking. I made these macaroons before it was repaired and I ended up browning them a little too much. I also made the mistake of using cooking spray on my cookie sheet which I think accelerated the browning on the bottom. Besides that they were fine. Salted caramel tastes amazing on anything and it tastes extra amazing on top of coconut.

As well as getting acquainted with my new oven these were the first pictures that I took in the new house and it took a few sessions to find the right place that gets enough natural light. This was not my favorite spot. It’s still a little too dark but since the cookies came out tasty there’s no reason not to share! The oven is reapaired now but it’s still a little quirky. The light indicates it’s preheated but my oven thermometer tells me it’s only about halfway there.

Salted Caramel Macaroons

Yield: 24 macaroons

Salted Caramel Macaroons



10.5 ounces sweetened condensed milk

14oz bag sweetened shredded coconut

1 tsp vanilla

2 egg whites

1/4 tsp salt


1/2 cup granulated sugar

2 tbs unsalted butter

1/4 tsp salt


  1. Preheat the oven to 350 F and line a baking tray with parchment paper.
  2. In a large bowl mix the condensed milk, vanilla and coconut until well blended.
  3. In the large bowl of an electric mixer beat the egg whites and salt until stiff peaks form. Fold into the coconut mixture.
  4. Using your hands make balls that are 1 1/2 inches in diameter spaced 1 inch apart. Bake for 20-25 minutes until golden brown. Remove from the oven and peel from the parchment paper once they are cool enough to touch.
  5. While the macaroons cool make the caramel. Place the sugar in a small saucepan over medium heat and let the sugar melt (no stirring). It will slowly start to turn amber. Just before it starts to boil stir quickly and add in the butter and salt. Stir until all the ingredients are integrated and it has a nice caramel color.
  6. Remove from the heat and drizzle over the macaroons. Keep at room temperature for 3 to 5 days or freeze.


The 10.5 oz of condensed milk is by weight (which is equal to 1 cup)

adapted from The Macaroon Bible

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