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    Home » Cookies » Salted Caramel Macaroons

    Published: May 28, 2017 · Modified: Mar 24, 2018 by Carolyn

    Salted Caramel Macaroons

    This post may contain Amazon or other affiliate links. As an Amazon Associate I earn from qualifying purchases.

    1.4K shares

    Sweet and chewy, these low carb salted caramel macaroons are a delicious grain-free cookie! Snack happy and healthy.

    Low Carb Salted Caramel Macaroons Recipe

    Inspiration is everywhere. Someone asked me recently how I come up with all the recipes that I make and that’s my answer: inspiration is everywhere. Everywhere I look, there’s another recipe idea for me. I am constantly making little notes to myself about things that might make good low carb or keto recipes. If I am out and about, I will stop in my tracks and shoot an email to myself because I don’t want to lose the idea. This often happens when I am out at a store and see an interesting conventional cookie or cake. I pick up the box, look it over, and think “Yep, I can make this!”. This is a regular occurrence for me at places like Trader Joe’s. And this recipe was indeed inspired by a box of Trader Joe’s cookies.

    Easy low carb Salted Caramel Macaroons

    Their version are little coconut macaroon thumbprints with a center of caramel. I had some leftover egg whites to use and it seemed like the perfect application, but I wanted to make them even easier. So I made some of my salted caramel and mixed it right into the macaroons. Since traditional macaroons often take sweetened condensed milk, my caramel sauce was the perfect texture and consistency to use in its stead.

    They were gorgeously chewy and delicious. Good on their own or drizzled with a little chocolate!

    Please see my low carb Salted Caramel Macaroons on A Sweet Life.

    Deliciously chewy keto macaroons.

    1.4K shares

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    Nutritional Disclaimer

    Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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      Recipe Rating




    1. Hayal says

      March 12, 2020 at 2:24 am

      I tried these last night and while they taste wonderful, mine turned out extremely dry. I only had shredded coconut so used that and followed the recipe exactly. I think the measurements need to be different for flaked and shredded coconut because shredded coconut absorbs much more moisture than flaked. Do you think it would be better to reduce the coconut quantitiy if using shredded only? I also ended up with way more cookies than the recipe says 🙂

      Reply
      • Carolyn says

        March 12, 2020 at 6:44 pm

        Hi there… I used shredded too, as you can see from the photos (no big coconut flakes). So the amounts should be correct for that. I rather suspect something else went wrong, perhaps over-baking. Every oven is different!

        Reply
    2. Kristen says

      May 28, 2018 at 11:25 pm

      I can’t find this recipe on A Sweet Life. The link doesn’t work and I can’t get it to come up on the website either by searching for it. I would really like to try it though, thanks!

      Reply
    3. Stacey Grytdal says

      November 05, 2017 at 3:00 pm

      I think I cooked the caramel too long but these still are delicious. They really taste like samosas. Delicious. Thanks!

      Reply
    4. Lisa Norton-Quaid says

      October 23, 2017 at 12:49 pm

      I must say thank you Carolyn so THANK YOU for bringing us all these wonderful recipes. I made these cookies today and can’t believe how incredibly delicious they are. I followed the recipe exactly and they turned out perfect, moist and chewy. I am a happy girl!

      Reply
    5. Julie says

      June 16, 2017 at 2:46 pm

      Made these today First time I do a caramel sauce and while it darkened it did not thicken. That caused some concern over the wetness of the batter and I added a bit more coconut in order to firm it up. Took longer to bake, and as I took them off the silicone mat I was concerned they would not hold up. Fortunately they were fabulous when cooled.

      Rather than top off with melted chocolate, I added mini sugar free chocolate chips into the second half of the batch. Not as pretty as yours but taste wonderful.

      Cant wait to try this again after mastering the caramel.

      Reply
      • Carolyn says

        June 16, 2017 at 6:53 pm

        Glad to hear they worked out!

        Reply
    6. Julie says

      June 15, 2017 at 9:28 am

      Why both kosher and regular salt in this recipe? The recipe directions only say to add “salt” in both step 3 and 4. Is step 3 supposed to be “kosher salt” and does it matter if instead I use sea salt or table salt?

      Reply
      • Carolyn says

        June 15, 2017 at 12:03 pm

        Step 3 is kosher but yes you can use sea salt. It’s for the “salted” part of the caramel sauce. Step 4 is a pinch more salt (table salt or fine sea salt), because it helps whip the egg whites.

        Reply
    7. Sharon says

      June 09, 2017 at 3:52 pm

      These are fantastic. Even my non-keto friends loved them. I love your site. Thanks for providing such wonderful recipes.

      Reply
      • Carolyn says

        June 10, 2017 at 7:35 am

        You’re welcome!

        Reply
    8. Sharon Peevy says

      June 04, 2017 at 2:28 pm

      I can’t find the recipe for the Salted Caramel Macaroon cookies..please tell me what I’m doing wrong. Thanks!

      Reply
      • Carolyn says

        June 04, 2017 at 2:42 pm

        Click the link that says “Please see my low carb Salted Caramel Macaroons on A Sweet Life”

        Reply
    9. Marv says

      June 02, 2017 at 4:46 pm

      Keeper number 1,487 out of 1,487. These were delicious, thank you!!
      –Marv

      Reply
      • Carolyn says

        June 02, 2017 at 5:13 pm

        Thanks, Marv!

        Reply
    10. Chris says

      May 31, 2017 at 9:37 am

      They are delicious – of course anything with that ymmy caramel sauce is delicious! But mine didn’t look as good as your picture…they were flatter and more spread out.

      Reply
    11. Candace @ Cabot says

      May 30, 2017 at 9:06 am

      Macaroons are my absolute favorite. I can’t wait to take this recipe for a test-drive!

      Reply
    12. Sherie says

      May 28, 2017 at 4:13 pm

      I love heavy cream and prefer to use it rather than milk or half and half (especially in my coffee!), but have a very difficult time finding it without carageenan. Have you found a brand without this additive?
      Love your recipes. Haven’t found one I didn’t like yet! Thanks so much!!

      Reply
      • Mariam says

        June 05, 2017 at 11:01 am

        I don’t think Trader Joe’s heavy cream has any additives….

        Reply
        • Carolyn says

          June 05, 2017 at 12:00 pm

          Actually, I think they have gellan gum in theirs now. At least at my local TJs they do.

          Reply
    13. Deb says

      May 28, 2017 at 3:37 pm

      Carolyn- Is serving size 1 macaroon?
      Also is it really only 2 egg whites for the whole
      Recipe? Thank you for all of the wonderful recipes
      And your hard work. Enjoying the mini cinnamon
      Roll cheesecakes this weekend-absolutely delicious!

      Reply
      • Carolyn says

        May 28, 2017 at 3:38 pm

        Yes, and Yes. Although you could make them smaller and then you can have two. 🙂

        Reply
    14. Ebee says

      May 28, 2017 at 12:09 pm

      Hi Carolyn, thank you for the recipe! I saw it this morning and hope to try it today. What sort of coconut did you use: a fine flake, like Bob’s Red Mill, or a coarser flake? I have some of both, and thought a mixture of the two might create a pleasant texture.

      Reply
      • Carolyn says

        May 28, 2017 at 12:21 pm

        Well, normally I would use shredded but I didn’t have quite enough when I was making these so I used flaked too. So you’re right, a mixture is perfect. You could just do one or the other as well.

        Reply
        • Ebee says

          May 28, 2017 at 2:11 pm

          Thanks! Looking forward to them.

          Reply
    15. Pam says

      May 28, 2017 at 11:50 am

      Thank you, thank you, thank you! I am so glad you come up with these recipes. I am no cook, but eat low carb/keto for my diabetes. Thank you for giving me choices!

      Reply
      • Carolyn says

        May 28, 2017 at 12:22 pm

        You are most welcome!

        Reply

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