Salted Caramel Toffee Coconut Macaroons

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You are going to love this coconut macaroon recipe! The addition of salted caramel, toffee, and chocolate make these the BEST coconut macaroons ever!

Salted Caramel Toffee Coconut Macaroons

Coconut Macaroons

I love a classic coconut macaroon, but these Salted Caramel Toffee Coconut Macaroons are my all-time favorite. I know that is kind of a mouthful of a title, but I promise, you will want a mouthful of these decadent macaroons in your mouth. The salted caramel and toffee combination is unreal. It takes the classic coconut macaroon to a whole new level. And I didn’t stop there, I also dipped the bottoms in chocolate. Salted Caramel Toffee Coconut Macaroons, where have you been all of my life? I love you!

Salted Caramel Toffee Coconut Macaroons on They are dipped in chocolate too! The best coconut macaroons you will ever eat!

What is the Difference Between a Macaroon and Macaron?

Let’s talk about the difference between a macaroon and a macaron so there is no confusion. Macaroons are made with coconut and macarons are a soft meringue based French cookie. Macarons are sandwich cookies and come in a variety of colors. The cookies are both delicious, in my opinion, but VERY different. The macaroons we are talking about today are coconut cookies and MUCH easier to make than macarons, which can be a little tricky.

Best Coconut Macaroons

To make these magical coconut macaroons, you need salted caramel sauce. I promise our recipe is easy to make, so don’t start sweating. Just do it. It’s the BEST salted caramel recipe. But if you have to cheat and use store bought, that is fine too:)

Our traditional coconut macaroon recipe uses all sweetened condensed milk. For these macaroons, I used half sweetened condensed milk and half salted caramel sauce. Best decision ever. The salted caramel sauce is amazing! I also added in toffee bits because I love caramel and toffee together.

Salted Caramel Toffee Coconut Macaroons Recipe

I was going to stop there, but when the macaroons were cooling I decided to go all out and dip the bottoms in chocolate. Another great decision on my part. I used to think I was a bad decision maker, but these macaroons are proving me wrong. I can make decisions and darn good ones too:)

These macaroons have it all-coconut, salted caramel sauce, toffee, and chocolate. They really are perfect. I’ve made them a few times now and everyone always raves over them. So make a batch of Salted Caramel Toffee Coconut Macaroons and share with your family and friends. They will be impressed!

Do Coconut Macaroons Need to Be Refrigerated?

If you are going to eat the coconut macaroons on the first or second day, you can store them in an airtight container on the counter. If it is hot or humid, I would store them in the fridge so the chocolate doesn’t melt. And if you plan on keeping them for longer than a day or two, I would keep them in the refrigerator. You can also freeze coconut macaroons for up to 2 months.

More Salted Caramel Recipes You Might Like:

Best Coconut Macaroon Recipe

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Salted Caramel Toffee Coconut Macaroons Dipped in Chocolate

Chocolate dipped coconut macaroons with salted caramel and toffee. These macaroons are heavenly!
4.58 from 7 votes



  • Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat.
  • In a large bowl, stir together the salted caramel sauce, sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and toffee bits and mix well.
  • With a spoon, scoop up about 2 tablespoons of the coconut mixture and place onto the prepared baking sheet. Form the cookies into mounds that have a peak at the top. Use your hands to gently squeeze the dough together to create a slight point at the top. Your hands will get sticky, but that's ok:)
  • Bake the macaroons for 17 to 20 minutes, or until slightly golden brown. Cool the cookies on the baking sheet for about 5 minutes or until they are firm and set. Transfer to a cooling rack and cool completely.
  • Melt chocolate chips in a microwave safe bowl. Make sure you keep stirring the chocolate every 20 seconds or so until chocolate is melted and smooth. Lay out a large piece of parchment paper or wax paper. Dip the bottom of the macaroons into the chocolate-just so the bottoms are covered. Set dipped cookies on the paper to dry. Dip all of the cookies and let them sit on the paper until completely dried. Store in an airtight container on the counter or in the fridge. I recommend the fridge if you are storing them for longer than a day or two or if you live in a warm and humid climate.  


Calories: 208kcal, Carbohydrates: 28g, Protein: 2g, Fat: 9g, Saturated Fat: 7g, Cholesterol: 5mg, Sodium: 118mg, Potassium: 86mg, Fiber: 2g, Sugar: 21g, Vitamin A: 70IU, Vitamin C: 0.2mg, Calcium: 43mg, Iron: 0.5mg
Keywords macaroons

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. Ugh…I’m drooling on my keyboard here!
    I think I just booked my saturday morning…

  2. Just made these tonight and I did encounter some problems. Despite following the recipe to the T, I found that the macarrons tended to fall apart as I lifted them out after dipping in the chocolate. (and i did not dip in the chocolate until they had been cooled for 40 minutes) The recipe was easy to put together and I really like all the ingredients…I wonder if a sort of florentine cookie could be made of this recipe. They are tasty, but won’t win any beauty contests.

    1. Did you bake them long enough? Maybe they weren’t done all of the way? Ours dipped just fine and held together nicely.

  3. I loved these macaroons. But I had some trouble with the first batch. They spread a lot while baking and stuck to the parchment paper in some places. The second batch I used a silpat and they did not stick, but still spread. I found the secret to not making them spread by accident. I put some of uncooked “batter” in the fridge to use at a later time and scooping it with a tablespoon while cold eliminated the need to mold them into shape with my fingers and also keeps them from spreading while baking! So much easier and yields a prettier macaroon. I hope this helps!

    1. A hint I found using a different coconut macaroon recipe to help keep them from falling apart. Put your coconut through the food processor or blender to chop it up more. I did this and used a cookie scoop and got nice round balls.

  4. I made these and just blogged about them – mine didn’t come out as pretty as yours but they were still tasty. Thanks for sharing the recipe!

  5. I made these tonight – although they are absolutely delicious, they do not look like yours in the picture (so perfect!) – mine ran quite a bit and ended up mostly flat and weird looking. Perhaps I needed to pack them together more in a ball. Better luck next time, but sure are delicious

  6. Ok, So I just made these (without the chocolate so far). The taste is phenomenal but they are so gooey I can’t get them off the silpat or the batch I cooked on my stone! They are toasty brown on top, but gooey in the middle. So I let them sit longer to cool and now I can’t remove them! What did I do wrong? Anyone else having this problem?

  7. Sorry to be a wet blanket but I don’t like salted caramel.  Can I make these with 2/3 cup condensed milk?  I love the idea of dipping them in chocolate.

  8. 5 stars
    Ahhh I love salted caramel, and they look so cute! I want these on my Christmas cookie plate

  9. Quick question, so excited to make these last night. My macarons went flat, the second batch I put in the fridge before baking same thing. I was wondering how to prevent this from happening. When I look at other recipes they have flour. Any help would be greatly appreciated.

    1. Other recipes that contain flour are not classic. Macaroons have always been flour free. They are one of the original naturally gluten free recipes. My bet is no one is measuring correctly ore baking long enough.

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