1 (11.25 oz.) can sweetened condensed coconut milk

1 recipe vegan caramel sauce

1 c. gluten-free flour

1 1/4 t. sea salt

4 (7 oz.) bags weetened shredded coconut

1 c. chocolate baking chips

Preheat oven to 325º F

Mix together dry ingredients (flour, sea salt, coconut, chocolate chips) in a large bowl.

Combine condensed milk and caramel sauce in a large mixing cup. Pour into dry ingredients, stirring until dough is uniformly sticky.

Drop by rounded teaspoonfuls onto cookie sheets lined with parchment paper. Grate a little coarse sea salt over the top. Bake for 10-14 min., rotating cookie sheets back-to-front and top-to-bottom halfway through. Cool on cookie sheets for 6-7 min. and then remove to wire rack to cool completely.

Any kind of chocolate chips work fine.

I have added 1 1/4 c. chopped pecans to this recipe, but they are optional. I left them out for the ale so that these could be tree nut free.

I now make this recipe with unsweetened coconut: Vegan Salted Caramel Macaroons (Unsweetened Coconut Version). The unsweetened coconut works *very* differently, so this page exists for historical purposes, and in case someone prefers to make these cookies with sweetened coconut.

Baking note to self: Use small cookie scoop, pressing the scoop hard against the side of the bowl to compress the mixture. 12 cookies per sheet; cookies do not spread. Press the mixture together on the cookie sheet if needed.

Pillsbury.com: Salted Caramel Macaroons

Yield: ~6 dozen

Last updated: 7/12/26