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Chocolate Covered Salted Caramel Macaroons

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Salted Caramel Macaroons

Chocolate Covered Salted Caramel Macaroons displayed on a wooden table and dried red roses

~ raw, vegan, gluten-free ~

Salted Caramel Macaroons… mmm, don’t those just sound divine.  I am sure you have already quickly glanced over this recipe and are trying to figure out where the caramel part comes into play.  The secret ingredient that adds to the rich flavor of caramel is the lucuma!

Healthy Alternative Sweetener

Lucuma is considered a healthy alternative sweetener as it lends a sweet taste to recipes but is very low in sugars.  It has a distinctively sweet fragrance and full-bodied, maple-like taste.  If you can’t find lucuma locally there are many different vendors online where you can order it.

You may question whether or not you can substitute it with another ingredient or leave it out… my answer is… you could but you will lose that caramel note that we are after.  If you must sub it out, try maple syrup (not raw), then add the agave in slowly, taste-testing as you go.  You may not need as much.

The texture is a wonderfully chewy, moist macaroon ball and if you choose too… it will be enrobed with a divine raw chocolate.

I have provided two different options below on how you can make this sweet treat. First of all, you can make plain ole’ macaroons.  Plain ole”!  Sheesh! There is nothing plain about the rich flavor of this raw macaroon. If you decide to go this route, you will drop the batter on dehydrator sheets and dry them for up to 15+ hours.  This will give the macaroons a firm exterior.  They are deliciously wonderful.

Another option which doesn’t require any dehydration of the macaroon… is to roll the batter into balls, freeze them, then dip in a raw chocolate bath.  You won’t be disappointed regardless of the route you decide to take.  In fact, since this recipe yields 34 treats, you do half as a plain macaroon, and the other half dipped in chocolate.  Two desserts in one! I hope you enjoy this recipe. Please comment below and have a blessed day, amie sue


the inside of a raw vegan Chocolate Covered Salted Caramel MacaroonIngredients:

Yields 34 (1 Tbsp) each cookie

Coating (optional):


Straight macaroons:

  1. In the food processor, fitted with the “S” blade,  grind the pecans and salt down to a fine of a texture as possible.
  2. Add the coconut and lucuma powder. Pulse together.
  3. Add the sweetener, coconut butter, and vanilla.  Process until the batter sticks together when pressed.
  4. Drop dough by rounded tablespoon onto mesh dehydrator screen.  I used my small cookie scoop.
  5. Dehydrate at 145 degrees (F) for 1 hour, then reduce to 115 degrees (F) for up to 24 hours.
  6. Store in air-tight containers.  These will freeze well for those last-minute engagements.

Chocolate covered macaroons:

  1. In the food processor, fitted with the “S” blade,  grind the pecans and salt down to as fine of a texture as possible.
  2. Add the coconut and lucuma powder. Pulse together.
  3. Add the sweetener, coconut butter, and vanilla.  Process until the batter sticks together when pressed.
  4. Using a 1 Tbsp sized cookie scoop, scoop out the batter and roll it in the palms of your hands, creating a ball.
  5. Place on a cookie sheet and freeze while you make the chocolate.
    • By freezing them, it will cause the coating to set up quicker, allowing you to double-dip them for a thicker coat.
  6. Once the chocolate is made, remove the macaroon balls, dipping them one at a time into the chocolate.
    • You will want to work at a steady pace because the cold macaroons will continually start to cool down the dipping chocolate. If it gets too thick, you won’t be able to dunk the balls in there.
  7. Place on parchment paper until dry.  Sprinkle coarse sea salt on top (I forgot) and/or drizzle extra chocolate over the macaroon.
  8. Allow to dry completely either at room temp or in the fridge if the ambient air is too warm where you live.
  9. Enjoy within a week’s time.

Culinary Explanations:

a close up of raw vegan Salted Caramel Macaroons

32 thoughts on “Chocolate Covered Salted Caramel Macaroons

  1. Marge says:

    Wow these look good…..will make them when I am able to get my dehydrator out of storage in August. I have worked and lived on the road for almost 15 years now and do not have a lot of food prep area….thanks

  2. Jami says:

    yum, yum, and YUM! I love macaroons! Salted Caramel macaroons sound amazing!

  3. Meagan says:

    These are fantastic, and this will become a go-to recipe for me. The macaroons were a hit at my house. Thanks for your recipe!

  4. Becky says:

    These look amazing! I just made some raw coconut macaroons filled with coconut butter and dipped in raw chocolate. I’ll be trying your version soon too!

  5. Angie says:

    I’m not a fan of agave syrup – can we sub it for medjool dates instead?

    • amie-sue says:

      Angie, If you use dates, I would try making a date paste or using a different liquid sweetener such as raw honey, raw coconut syrup or something in that order. It’s not just the sweetness that we are after, it’s the liquid consistency that it gives the recipe. Have a great weekend, amie sue

  6. Kim says:

    These lovely macaroons are in my dehydrator right now and they’re making the house smell amazing. So, I don’t yet know how the cookies will turn out, but the batter was yummy. I found that 1 c. of agave was way too much. Was that, perhaps, a misprint? I had a feeling it sounded like a lot, so I added my agave gradually while the processor ran. I used about 2/3 c. of agave when I saw the dough getting very wet. I stopped to taste and it was super sweet. So, I added more coconut, lucuma and coconut butter to cut sweetness and dry out the dough a bit. I probably wound up adding at least another cup of coconut. I think they’re going to be wonderful. Can’t wait to try them out on my dinner party guests next week.

    • amie-sue says:

      Hi Kim, not a typo on the agave… but glad that you found a happy medium for your taste. That’s what it it’s all about. (that and the hokey pokey haha) Thank you for commenting and have a wonderful weekend! amie sue

  7. beverly lucas says:

    wow. i’m dumbfounded, yet again. Every single recipe of yours not only leaves my family healthier, but nails in right on the head every time. Everything of yours that i’ve made is beyond delicious. I’ve said from the start of my raw journey that to capture an audience, this stuff needs to be yummy. And you have captured more audiences than you know – your recipes are converting even my biggest sceptics and has them begging for recipes and more of the food! Thank you, namaste, i bow to you and your serving our world.

    • amie-sue says:

      Well Beverly, you just made my day. :) Getting our foot in the door, so to speak, is 1/2 the battle… I applaud you for sharing the passion of healthier eating with those around you. It gets easier as soon as people let go of the preconceived idea that eating healthy is tasteless. Thank you again for your precious words…I am humbled. Namaste

  8. beverly lucas says:

    converts in bike racing! this weekend is vancouver’s grandfondo 120 kilometre bike race, and I’ve just taken orders for sandwiches, with your oat bread, fruit jam and rawtella. Formerly a race of coca cola and turkey white bread sancwhiches, i tested some out last weekend on them in training and they were blown away. Your bread recipe once again, nailed it!
    AND the kids at school LOVE your fruit roll ups!
    If you ever want to start a business in beautiful Whistler, BC, let me know! :)
    your devoted fan, beverly

    • amie-sue says:

      Beverly! That is amazing! You are so incredible to be sharing these foods, to be converting them to healthier foods… I am tickled with joy!! Somehow, someday, someway…I would love to have a raw food business. Who knows what the future holds! Thank you so much for sharing this. You yet again just made my day. Many blessings, amie sue

  9. ben says:

    I made this last weekend, & they are the best macroons (raw or baked) I’ve ever tasted. I couldn’t find lucuma powder, so substituted coconut sugar instead. Thanks, Amie Sue. We’ve been eating your recipes exclusively for a month now, & there are always more things to try.

    • amie-sue says:

      Good morning Ben…. my sleepy eyes opened your comment and it started my day off with a huge smile. Great substitution for the lucuma powder. I love that you find ways to work around the recipe. It’s really inspiring to me and encouraging to others. Have a blessed day! amie sue

  10. Glorianne says:

    Just wanted to say a BIG thank you for this delicious recipe. I cut it in half and substituted walnuts since that is what I had. You gave me a REAL reason to use my lucuma that I’ve not really put to good use UNTIL now. SO DANG DELICIOUS! I’ve been trying recipes to use my almond pulp and make macaroons but NO MORE. The almond pulp is going in the compost; it’s just way too dry. But THESE are out of this world moist, sweet and chewy. My husband finally really loves a cookie I’ve made, and so did my friend who just came for lunch. Thanks again for this delicious recipe.

    • amie-sue says:

      You are so welcome Glorianne. Thank you for sharing this with me. You made my night. :) Don’t throw your almond pulp away!!!! NOOOO!!!! hehe It can be used in so many recipes! If nothing else you can spread it out on dehydrator sheets and dehydrate it, grind it and have almond flour. :) I am so happy that you enjoyed this recipe! Blessings to you and your family. amie sue

  11. Lyn :] says:

    Hi Amie Sue,

    Wow, I only have one thing to say about this recipe – if you are going to “taste test” the dough, do it on the last tray. Make sure all the other trays are in the dehydrator and that you have made yourself a promise not to touch the other trays. :] OH MY…. they are soooooooooooooo GOOD !!!
    I was only gonna to have one…….four later, I decided I just had my lunch and a very delightful one at that!!! Thank you again Amie Sue,as I was making these, I was just thinking how very grateful I am to you. I know we would truly not be doing very well at all (in eating raw], if we hadn’t found your website. I will always be very grateful to you. Sincerely, Lyn :] P.S. Gene says Howdy!!

    • amie-sue says:

      I hope you put a lock and key on the dehydrator because if you think that just by putting the lid on, that they will be safe… well I am afraid you are delusional. lol

      It has been such a joy in getting to know you Lyn (and Gene, through you). Your comments always make my day! And at this rate, I shall die a happy camper. lol

      Have a wonderful day, amie sue

  12. Dana says:

    I am new to your site, but I want to try this recipe. would this be okay without using a Dehydrator?

    • amie-sue says:

      Welcome Dana…

      They will remain a bit soft so if you don’t dehydrate, I recommend keeping them in the fridge to help them set up. Have a great evening, amie sue

  13. Natasha says:

    Dear Amy-Sue,
    Thank you for the delicious recipes. I am wondering what kind of alcohol-free vanilla do you use in this recipe? Do you use your own home-made alcohol-free vanilla or you can recommend a store-bought brand one?

    • amie-sue says:

      Hello Natasha,

      Your welcome and thank you. :) This is the brand of vanilla that I use: https://nouveauraw.com/ingredients/spices-seasonings/singing-dog-vanilla-pure-vanilla-fair-trade-plus-4-ounces/.

      Have a wonderful weekend! amie sue

      • Natasha says:

        Hmm.. I am a little confused now…This one is an alcohol-based vanilla extract, so is it ok to use an alcohol-based vanilla for this recipe or you meant to use this brand but glycerin-based vanilla flavor? Sorry for asking all these questions, I just would like to know the importance of it :)

        • amie-sue says:

          Good morning Natasha,

          You can use either. It is what ever you are comfortable with. There is vanilla extract, imitation vanilla and natural vanilla flavor. Some people use them interchangeably.

          Imitation vanilla is made from artificial flavorings, most of which come from wood byproducts and often contain chemicals.
          It can add a harsh quality with a bitter aftertaste. Twice as much imitation vanilla flavoring is required to match the strength of pure vanilla extract.

          Vanilla Extract is an alcohol solution containing vanillin, an organic compound that is responsible for the vanilla flavor of vanilla beans. It is made by macerating vanilla beans in the solution until the flavor has been well-infused. Pure vanilla extract is specifically defined by the FDA as a solution containing 13.35-oz of vanilla beans per gallon of solution and with at least 35% ethyl alcohol by volume. The rest of the volume of vanilla extract is typically made of water.

          Natural vanilla flavor is made with glycerine and propylene glycol, along with vanilla bean extractives. You can use natural vanilla flavor in exactly the same way that you would use extracts. You may find you need a little more or less flavor compared with extract. Tasting what you’re making as you go is the best way to know.

          So short answer made long… (lol)… you can use either for this recipe. amie sue

  14. Rin says:

    These are incredible! I made half a batch a few days ago and the family has begged for me to make a full batch this weekend! Everything I’ve tried is just amazing! I gave the tiramisu as gifts at Christmas and everyone loved it. We make your chocolate chip cookies and vanilla ice cream and make ice cream sandwiches with them. I use your frostings on cupcakes I make for the kids school and no one knows they’re healthy! You are absolutely fabulous and since my family and I have gone whole food plant based a year ago your website has allowed us to continue enjoying deserts! I will be donating to your site simply because I love your food so much and don’t want you to go anywhere!!! Thank you thank you!

    • amie-sue says:

      You are so sweet Rin. :) Your comment today really started my morning off with a huge grin. Thank you. I am more than thrilled that you and your family are and have been enjoying my recipes. I hope that you continue to find inspiration in them. Many blessings and do keep in touch. amie sue

  15. Glorianne says:

    Aloha Amie Sue,
    I have made this recipe a few times, but never with the chocolate dip. They are delicious. I want to try dipping. I’m wondering if I did dehydrate the whole batch, could I then freeze some of them for dipping? I am going to whip up some today for holiday gifts. Thanks so much for such inspiration!

    • amie-sue says:

      Good morning Glorianne,

      These are wonderfully delicious! And yes, to answer your question. Go ahead and freeze some and dip in chocolate as you wish. What a perfect gift to share with others. You’re awesome and have a loving heart. Blessings, amie sue :)

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