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Caramel Coconut Sticks
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1 1/2 cups sweetened flaked coconut

1 (4.5-ounce) can (1 cup) honey roasted macadamia nuts,   finely chopped

1 (14-ounce) bag (about 50) caramels, unwrapped

2 tablespoons Land O Lakes® Butter

2 tablespoons water

1 teaspoon rum flavoring

24 (7-inch) pretzel rods

 *Substitute 1 cup chopped macadamia nuts or peanuts.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Spread coconut in even layer on large ungreased 15x10x1-inch baking pan. Bake 8-12 minutes, stirring occasionally, until very lightly toasted. Cool completely in pan.

  3. STEP 3

    Add chopped macadamia nuts to toasted coconut; stir. Set aside.

  4. STEP 4

    Place caramels, butter and water in 1-quart saucepan. Cook over medium-low heat, stirring occasionally, until melted and smooth. Stir in rum flavoring.

  5. STEP 5

    Working quickly, dip 1 pretzel rod into caramel mixture, using rubber spatula or spoon to coat three-fourths of pretzel. Shake off excess; immediately place into coconut mixture. Use hands to press coconut mixture firmly onto caramel. Place covered pretzel onto waxed paper. Cool completely.

  6. STEP 6

    Store between sheets of waxed paper in container with tight-fitting lid.

Tip #1

If caramel mixture becomes too thick, place over low heat while dipping pretzels.

Tip #2

Recipe Tip

Tip #3

For gift giving, place pretzels in cellophane bags and tie with ribbon.

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