Description
These Salted Caramel Coconut Macaroons are a delightful treat, combining the chewy texture of coconut macaroons with the rich, salty-sweetness of homemade salted caramel. They’re perfect for any occasion!
Ingredients
Scale
- 3 cups sweetened shredded coconut
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1/4 teaspoon salt
- 3 large egg whites
- 1 teaspoon vanilla extract
- Pinch of cream of tartar
- Salted Caramel:
- 1 cup granulated sugar
- 1/4 cup water
- 1/2 cup heavy cream
- 1/4 cup unsalted butter, cut into pieces
- 1/2 teaspoon sea salt
Instructions
- Preheat oven to 325°F (160°C). Line a baking sheet with parchment paper.
- In a large bowl, combine shredded coconut, sugar, flour, and salt.
- In a separate, clean bowl, whisk egg whites and cream of tartar until soft peaks form.
- Gently fold the egg whites and vanilla extract into the coconut mixture until just combined.
- For the salted caramel: In a medium saucepan over medium heat, combine sugar and water. Cook, without stirring, until the sugar dissolves and turns a deep amber color (about 5-7 minutes).
- Remove from heat and carefully whisk in the heavy cream (it will bubble). Add the butter and sea salt, stirring until smooth.
- Let the caramel cool slightly before using.
- Drop rounded tablespoons of the macaroon mixture onto the prepared baking sheet.
- Bake for 18-20 minutes, or until golden brown.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
- Drizzle with salted caramel and let cool completely.
Notes
- For a richer flavor, toast the coconut slightly before mixing.
- Store macaroons in an airtight container at room temperature for up to 3 days.
- If the caramel thickens too much, gently warm it before drizzling.
- Prep Time: PT20M
- Cook Time: PT20M
- Category: Dessert
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 macaroon
- Calories: 180
- Sugar: 15g
- Sodium: 80mg
- Fat: 12g
- Saturated Fat: 9g
- Carbohydrates: 18g