Differences

This shows you the differences between two versions of the page.

--- vegan_salted_caramel_macaroons [2024/05/18 13:13] – [Directions] karin
+++ vegan_salted_caramel_macaroons [2026/07/12 10:13] (current) – karin
@@ Line 6: / Line 6: @@
   * 1 (11.25 oz.) can sweetened condensed coconut milk
   * 1 recipe [[https://karinhowe.com/recipes/vegan_caramel_sauce|vegan caramel sauce]]
-  * 1 c. gluten-free flour
+  * 1 c. [[https://www.amazon.com/dp/B00HGIQJV8|gluten-free flour]]
   * 1 1/4  t. sea salt
-  * 2 (14 oz.) bags shredded coconut
+  * 4 (7 oz.) bags weetened shredded coconut
-  * 1 1/4 cups chopped pecans
   * 1 c. chocolate baking chips
@@ Line 15: / Line 14: @@
   * Preheat oven to 325º F
-  * Mix together dry ingredients (rice flour, sea salt, coconut, pecans, chocolate chips) in a large bowl.
+  * 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. Bake for 16 min., rotating cookie sheets back-to-front and top-to-bottom halfway through. Cool on cookie sheets for 8 min. and then remove to wire rack to cool completely.
+  * 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.
+===== Notes =====
+  * 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: [[https://karinhowe.com/recipes/vegan_salted_caramel_macaroons2|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.
 ===== Source =====
-  * [[http://www.eaglebrand.com/recipes/details/?RecipeId=6730&categoryIndex=6|EagleBrand.com]]
+  * Pillsbury.com: [[https://www.pillsbury.com/recipes/salted-caramel-macaroons/6b6b7c58-64e0-4658-aa8a-3a08f7ffbe0b|Salted Caramel Macaroons]]
-  * Yield: 92 cookies
+  * Yield: ~6 dozen
-  * Note: I've used bittersweet chocolate chips before, but this year I used semisweet, because that was the kind I could get that were gluten-free, vegan and tree nut and peanut free. Either kind of chips works fine.
+  * Last updated: 7/12/26
-{{tag>type:dessert type:cookies type:gluten_free ingredient:coconut ingredient:pecans ingredient:sweetened_condensed_milk ingredient:chocolate ingredient:caramel_syrup}}
+{{tag>type:dessert type:cookies type:vegan type:gluten_free ingredient:coconut ingredient:sweetened_condensed_coconut_milk ingredient:chocolate}}