Salted Caramel Coconut Macaroons

It's Christmas cookie time! As the kids would say, "Let's GOOOOOO!" (I'm probably way out of date on that, do they say that anymore?)

This year, I have four recipes for Christmas treats, each of which are different and unique in their own way: orange and cranberry shortbread, turtle thumbprints, eggnog brownies, and these delightful macaroons.

These scrumptious little cookie/candies are so easy to put together. And they're gluten free. I always like to have at least one gluten free treat available when I'm serving cookies, or giving cookies away.

The most time consuming part of this recipe is unwrapping the caramels (can I get an Amen??) but maybe you have some little helpers that you can employ for that task. Hopefully so. Then these will be a snap, and you'll have a fun and tasty addition to the cookie tray this year. 

Or you can just toss them all in a bowl and grab one every time you walk past. (ahem) In any case, this is a great way to start the Christmas treat making season. (Since these don't get baked, I don't think I can technically say the "baking" season, ha!)

Salted Caramel Coconut Macaroons

5 Tbsp. butter

2 Tbsp. heavy cream

3 tsp. brown sugar

11 ounce bag wrapped caramels, unwrapped

5-6 cups sweetened shredded coconut (can also use unsweetened)

4 ounces chocolate almond bark

1-2 tsp. sea salt

In a heavy-bottomed saucepan melt butter, heavy cream, brown sugar, and caramels over medium heat. Keep stirring until smooth and sugar crystals are dissolved. 

Remove pot from the heat and stir in coconut until fully combined with caramel. If mixture seems too wet, add a bit more coconut.

Allow to cool for 10 minutes. Scoop 1-2 tablespoons of coconut mixture onto parchment paper and allow to cool and set up completely.

In a small bowl, melt chocolate bark. Dip bottoms of each macaroon and place on a sheet of wax paper or silicone baking mat. Drizzle remaining chocolate over tops of cookies. Sprinkle sea salt on top of cookies before chocolate dries.

Allow to cool completely and for chocolate to fully harden.

Store in an airtight container at room temperature.