Coconut Macaroons with Salted Caramel Recipe

Coconut Macaroons with Salted Caramel Recipe

Baked for the 2010 Serious Eats Cookie Swap.

"The cookie part of this recipe is very closely adapted from Joanne Chang's new Flour cookbook (the subtitle, "Spectacular Recipes from Boston's Flour Bakery and Cafe," is totally legit—the recipes are incredible and the bakery is too, as any Bostonian will attest!). At the bakery, Chang's version is mammoth—eating two is a challenge—so I prefer to make mine smaller. The Salted Caramel (based on a recipe from Food & Wine) was meant to replicate a particularly memorable flavor combo I'd tried recently, and is otherwise my own addition to what's an already fabulous recipe." Nikki Goldstein, SE Gadgets columnist

  • Yield:makes 24 HUGE cookies, or 50 to 60 smaller, cuter-sized ones


  • For the Macaroons:
  • 1/2 cup milk (120 grams)
  • 1/4 cup sugar (50 grams)
  • 2 tablespoons cake flour
  • Pinch kosher salt
  • 2 egg yolks
  • 1/2 teaspoon vanilla extract
  • 2 14-ounce bags sweetened shredded coconut
  • 6 egg whites
  • 1 cup sugar (200 grams)
  • Pinch of kosher salt
  • For the Salted Caramel (optional):
  • 1 cup sugar
  • 1/4 cup water
  • 2 tablepoons light corn syrup
  • 3/4 cup heavy cream
  • 4 tbsp unsalted butter
  • 1 1/2 teaspoons sea salt


  1. 1.

    In small bowl, stir together sugar, flour, and salt for pastry cream.

  2. 2.

    In another bowl, whisk egg yolks until blended and then add dry mixture slowly, mixing to yield thick and pasty consistency.

  3. 3.

    To make pastry cream: in a small saucepan, scald milk over medium-high heat. When you start seeing bubbles around the edges, take milk off heat, and add slowly to egg and flour mixture.

  4. 4.

    Return mixture to saucepan and heat over medium heat, whisking vigorously for about a minute as it cooks into a viscous, thick cream. Stir in vanilla, cover with plastic wrap and let cool completely.

  5. 5.

    Heat oven to 350°F, and line baking sheet with parchment paper or cooking spray.

  6. 6.

    In a large bowl, combine coconut, egg white, sugar, salt, and pastry cream.

  7. 7.

    Form the dough into mounds and place on the baking sheet. Bake until golden brown, about 25-35 minutes, rotating trays halfway through baking.

  8. 8.

    For the optional salted caramel: Combine sugar, water and corn syrup in saucepan and bring to a boil over medium heat until mixture turns a light amber color. Remove from heat and stir in other ingredients. Allow to cool slightly (about 5 to 10 minutes) before drizzling on the cookies so that it thickens and looks prettier.