salted coconut caramels with some twine and brown parchment paper

Salted Coconut Caramels

These salted coconut caramels are made with all natural ingredients including coconut oil and coconut sugar. Completely vegan and made without refined sugar, this is a sweet treat that's perfect for edible gifts or squirrelling away for yourself.

Course candy, sweets
Cuisine American
Keyword coconut caramels, vegan caramels
Prep Time 5 minutes
Cook Time 10 minutes
Cooling Time 30 minutes
Total Time 45 minutes
Servings 24 caramels
Calories 106 kcal
Author Katie Trant


  • 3/4 cup coconut oil
  • 1 cup coconut sugar
  • 1/3 cup agave nectar or other liquid sweetener
  • 4 Tablespoons coconut butter
  • 1/2 vanilla bean seeds scraped out
  • pinch sea salt
  • coconut chips and coarse salt for sprinkling optional
US Customary - Metric


  1. Prepare a glass of ice water to keep beside the stove. Line a baking sheet with parchment paper.
  2. Melt coconut oil over medium-high heat in heavy-bottomed pot, and add coconut sugar and agave. Stir continuously so that the sugars don't burn or stick to the bottom.
  3. Add coconut butter, vanilla bean seeds, and salt. Continue stirring as the caramel begins to bubble and come together.
  4. When the caramel begins to pull away from the bottom of the pot as you stir, remove from heat. Drop a small spoonful into the glass of ice water. If it forms a soft ball, you're in business. Alternately you're looking for about 120°C / 245°F on a candy thermometer.
  5. Pour the mixture out onto the parchment paper, and sprinkle with coconut chips and coarse salt. Let the caramel cool completely.
  6. Cut into small squares, and wrap individually in parchment paper.

Recipe Notes

Nutrition Facts
Salted Coconut Caramels
Amount Per Serving
Calories 106 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 6g30%
Sodium 14mg1%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 7g8%
Protein 1g2%
Vitamin C 1mg1%
Calcium 1mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.