This Recipe was made with

Coconut Macaroon Coconut Macaroon


  • 14 oz bag caramels, unwrapped
  • 6 Tablespoons butter
  • 3 Tablespoons heavy cream
  • 2 1/3 cups confectioner’s sugar
  • 2 cups chopped Archway Coconut Macaroon cookies (1/2-inch pieces)
  • 2 cups miniature marshmallows


  1. In a medium saucepan over medium-low heat, combine caramels, butter, and cream.
  2. Cook and stir until caramels are melted. Remove from heat.
  3. Stir in confectioner’s sugar until mixture is smooth.
  4. Fold in chopped cookies and marshmallows.
  5. Pour mixture into a greased 9-inch square baking dish.
  6. Refrigerate for several hours until firm enough to cut.
  7. Cut into 24 pieces; store in airtight container in the refrigerator.