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

3 (7 oz.) bags unsweetened shredded coconut

1 1/2 c. dark chocolate baking chips (soy-free and sunflower-free)

Make caramel sauce according to directions and allow it to cool for ~1 hr.

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 5-7 min. and then remove to wire rack to cool completely.

I used dark chocolate chips this year because that's what I had and what I prefer, but you can use any kind of chocolate chips you like.

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.

This is the second time I've used unsweetened coconut in the recipe, and I really like it (not so sweet). Last year it made an absolute fuckton of cookies (9 dozen!), so I cut back on the amount of coconut (cut back from 4 bags of coconut to 3). It *still* made a LOT (8 dozen!). If I use unsweetened coconut again (which I plan to), I would use 2 bags of coconut (14 oz.), cut the chocolate chips back to 1c., the same amount of flour and salt, the same amount of sweetened condensed coconut milk, and probably the same amount of vegan caramel sauce but I'd do that by eye and see if it needs less. Basically you want the mixture to hold together pretty well when you scoop it out onto the cookie sheet.

If you want to make them with sweetened coconut, use this recipe: Vegan Salted Caramel Macaroons

If you want to make them sugar-free (not vegan), follow this recipe: Sugar-Free Salted Caramel Macaroons

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 (much). Press the mixture together on the cookie sheet if needed. You may need to press them back together some more when you are rotating the trays.

Pillsbury.com: Salted Caramel Macaroons

Yield: 96 cookies

Last updated: 7/12/26