Salted Caramel Coconut Macaroons
(from largomason’s recipe box)
If you don’t have a mini muffin pan you can easily use a cookie sheet and just divide the batter into spoonfuls to bake.
You may have leftover caramel sauce, but don’t waste it!! Serve over ice cream or bread pudding.
Ingredients
- 1 14 oz bag of sweetened coconut
- 6-7 egg whites
- For the salted caramel:
- 1 cup sugar
- 1/4 cup water
- 2 tablepoons light corn syrup
- 3/4 cup heavy cream
- 3 tbsp unsalted butter
- 1 teaspoons sea salt
Directions
- For the Macaroons
- Preheat oven to 350 degrees. Combine Coconut with egg whites until the coconut is all covered by the egg whites (if it feels dry add more egg whites). Grease a *mini muffin pan with cooking spray. Using a table spoon, divide the coconut into the muffin tin, pressing down gently with your finger to make sure the coconut is packed together tightly and to make a ‘pool’ in the center for the caramel. Bake the coconut until golden brown around the edges, about 20 minutes. Cool on wire rack.
- For the Salted Caramel
- Combine sugar, water and corn syrup in saucepan and bring to a boil over medium heat until mixture turns a light amber color. Remove from heat and stir in cream, butter, and 1/2 teaspoon of salt. Mixture should be thick, but if it isn’t, place back over the stove for a few minutes, stirring constantly. Allow the caramel to cool slightly (about 5 to 10 minutes) before drizzling over the macaroons so that it thickens.
- Using a spoon fill the top of the macaroons with the salted caramel, then top with a sprinkle of flaky sea salt.
- Serve macaroons chilled or at room temperature.