These Salted Caramel Coconut Macaroons are a decadent twist on the classic coconut treat. The sweetness of the caramel perfectly complements the natural richness of the coconut, while a touch of sea salt adds a delightful contrast that elevates every bite. These macaroons are crispy on the outside, chewy on the inside, and drizzled with a luscious salted caramel sauce, making them an irresistible indulgence for any coconut lover.
Ingredients:
- 3 cups sweetened shredded coconut
- 1/2 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 2 large egg whites
- 1/4 teaspoon salt
- 1/2 cup caramel sauce (store-bought or homemade)
- 1/2 teaspoon sea salt flakes for sprinkling
Instructions:
- Preheat your oven to 325°F (165°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the shredded coconut, sweetened condensed milk, vanilla extract, and almond extract (if using). Stir until well mixed.
- In a separate bowl, beat the egg whites and salt together until stiff peaks form.
- Gently fold the beaten egg whites into the coconut mixture, ensuring everything is evenly combined.
- Scoop the mixture onto the prepared baking sheet using a tablespoon or small cookie scoop, forming small mounds. Space them about 2 inches apart.
- Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown and the macaroons are set.
- Remove from the oven and allow the macaroons to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Drizzle the cooled macaroons with caramel sauce and sprinkle with sea salt flakes.
- Allow the caramel to set before serving.
Enjoy these Salted Caramel Coconut Macaroons as a perfect treat for any occasion!
