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Chocolate-Caramel Coconut Macaroons

Swapping coconut cream for the usual sweetened condensed milk gives these gluten-free, dairy-free and Passover-approved cookies an extra dose of coconut flavor. Coconut cream, which you can find online or near the cans of coconut milk at your grocery store, has a much higher ratio of coconut to water than coconut milk. This higher ratio results in a richer, more concentrated product that adds welcome depth to traditional caramel. Speaking of caramel, don’t be nervous about making it from scratch! It tastes delicious and is easier to make than you think, especially if you use our recipe. Coconut cream naturally separates so be sure to mix it well prior to use.

Prep Time — 45 min
Cook Time — 55 min
Servings — 40
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Ingredients

1¾ cups sugar

1½ cups coconut cream

1 teaspoon vanilla extract

1 teaspoon kosher salt

14 ounces finely shredded sweetened coconut

2 large egg whites

¼ teaspoon salt

nonstick cooking spray

6 ounces bittersweet chocolate chips

2 teaspoons coconut oil

1 teaspoon flaky sea salt

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Start the caramel

In a large, dry skillet, spread the sugar in an even layer. Place the skillet over medium heat and cook, without touching, until it starts to caramelize. Once the outer rim of the sugar starts to brown (after 8 to 10 minutes), stir with a wooden spoon to ensure even caramelization. Allow the sugar to cook until dark amber in color, reducing the heat to medium-low if necessary to keep the sugar from burning. (Be very careful to not touch the sugar, as it will be very hot.)

1¾ cups sugar

saute pan

measuring cups

wooden spoon

Add the coconut cream

When the sugar is fully liquid and caramelized, carefully add the coconut cream as you stir (the mixture will bubble up). Cook, stirring constantly, until all the cream has dissolved and is incorporated, 4 to 5 minutes.

1½ cups coconut cream

Finish the caramel

Remove the skillet from heat and stir in the vanilla and salt. You will have about 2 cups of coconut caramel. Allow the caramel to cool while you continue the remaining steps. It will thicken as it cools.

1 teaspoon vanilla extract

1 teaspoon kosher salt

measuring spoons

Preheat the June Oven

With the shelf in the middle position, preheat the June Oven to 325°F on the Bake cook mode using the button below.

June Oven

Whip the egg whites

In a medium bowl or the bowl of a stand mixer fitted with the whisk attachment, whip the egg whites and salt on medium-high until stiff peaks form, 2 to 3 minutes. Set aside.

2 large egg whites

¼ teaspoon salt

medium bowl

hand mixer

Combine the coconut and the caramel

In a large bowl, mix the shredded coconut with 1 cup of the caramel to combine. Reserve the remaining caramel for the topping.

large bowl

spatula

14 ounces finely shredded sweetened coconut

Fold in the egg white

Gently fold the whipped egg whites into the coconut mixture.

Portion the dough

Using an ice cream scoop or tablespoon, scoop the cookies onto a parchment lined-June Pan with about 1” between each cookie. You should be able to fit 4 rows of 5 cookies for 20 cookies per batch.

parchment paper

June Pan

ice cream scoop

Bake the macaroons

Place the June Pan on the middle shelf of the June Oven. Bake the cookies 25 minutes, until they are golden brown. June will notify you when the cookies are ready.

Cool the cookies

Remove the June Pan from the June Oven and place it on a cooling rack. Allow the cookies to cool 10 minutes on the June Pan, then transfer them to a cooling rack to cool completely. Keep the June Oven hot by pressing the button below.

cooling rack

silicone oven mitts

Portion the last batch

When the June Pan is cool, portion the second batch of 20 cookies. You can run the June Pan under cool water and dry it to cool it faster, and you can reuse the parchment paper.

Bake the last batch

Place the June Pan on the middle shelf of the June Oven. Bake the cookies 25 minutes, until they are golden brown. June will notify you when the cookies are ready.

Cool the last batch

Remove the June Pan from the June Oven and place it on a cooling rack. Allow the cookies to cool 10 minutes on the June Pan, then transfer them to a cooling rack to cool completely.

Prepare the chocolate

Keep June Oven hot by pressing the button below. While the cookies cool, melt the chocolate. Pour the chocolate and coconut oil into a medium heat-proof bowl.

6 ounces bittersweet chocolate chips

2 teaspoons coconut oil

medium bowl

Melt the chocolate

Transfer the bowl to the middle shelf of the June Oven and melt the chocolate 5 minutes. June will notify you when the chocolate is ready.

Mix the chocolate

Carefully remove the chocolate from the June Oven and whisk until the mixture is smooth.

whisk

Dip the macaroons

Line a June Pan with wax paper. Dip the bottom of each macaroon into the chocolate, then place it onto the lined June Pan.

wax paper

Top the macaroons and chill

Drizzle about ¼ cup of the remaining caramel along with the remaining chocolate over the tops of each cookie. Sprinkle each cookie with flaky sea salt if using. Chill the decorated cookies in the refrigerator until the chocolate is set. (The remaining caramel can be kept in an airtight container in the fridge for up to 2 weeks.)

1 teaspoon flaky sea salt

Serve

Serve the cookies, or store in an airtight container at room temperature up to 5 days.

flip spatula

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