Caramel Coconut Macaroons
Servings: 24 servings
⅔ cup (132g) granulated sugar
3 tablespoons (42g) unsalted butter
3 tablespoons (45g) heavy cream
½ teaspoon fine sea salt
⅓ cup sweetened condensed milk
3 large (106g) egg whites
1½ teaspoons pure vanilla extract
3½ cups (396g) shredded unsweetened coconut
1. In a medium saucepan, heat the sugar and 3 tablespoons (45g) water over medium heat. Stir the mixture until the sugar begins to dissolve and the mixture comes to a simmer. Once it’s bubbling, stop stirring. If any sugar crystals have washed up onto the side of the pot, wash them away with a pastry brush dipped into cool water.
2. Continue to cook over medium heat until the mixture begins to caramelize. Do not stir the mixture, but you can swirl the pot slightly over the burner to help distribute the heat more evenly (this can be helpful if one side of your burner is hotter than the other). Continue to cook until the mixture is a light amber. Remove the pot from the heat and continue to swirl until it darkens a little bit more, 15 to 30 seconds.
3. Add the butter and cream, and stir to combine. The mixture will bubble up and steam (don’t worry, this is normal). Add the salt and stir to combine. Allow the mixture to cool for 10 minutes. Meanwhile, preheat the oven to 325°F and line two baking sheets with parchment paper.
4. Pour ⅓ cup (91g) of the cooled caramel sauce into a large bowl, reserving the rest. Add the sweetened condensed milk, egg white and vanilla, and whisk well to combine. Add the coconut and stir to combine with a silicone spatula.
5. Scoop the mixture onto the prepared baking sheets (2 tablespoons per cookie), staggering the rows and leaving at least 1½ inches between each cookie. Spoon the remaining caramel over each cookie (about ½ teaspoon for each). If necessary, warm the caramel in 15-second increments in the microwave to loosen it.
6. Transfer the baking sheets to the oven and bake until the edges of the cookies are golden brown, 15 to 18 minutes. Cool completely.