Caramel Coconut Macaroons
Photo by Christine Han
MAKES
24 cookies
TAKES
Prep time: 15 minutes
Cook time: 15 minutes
Total: 30 minutes
✻ ABOUT THIS RECIPE
What if chewy coconut macaroons + creamy caramel met in one perfect bite? Thus is the beauty of these caramel coconut macaroons. They’re easy to make, but also feel extra special. A perfect addition to a cookie box or for gifting - but also wonderful whenever you crave a little sweet treat, because they come together so quickly.
INGREDIENTS
132 g / ⅔ cup granulated sugar
42 g / 3 tablespoons unsalted butter
42 g / 3 tablespoons heavy cream
3 g / ½ teaspoon fine sea salt
104 g / ⅓ cup sweetened condensed milk
106 g / 3 large egg whites
8 g / 1 ½ teaspoons pure vanilla extract
396 g / 3 ½ cups shredded sweetened coconut
A Blast from Baking Past:
METHOD
1. In a medium saucepan, heat the sugar and 45 g / 3 tablespoons 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 / 163°C and line two baking sheets with parchment paper.
4. Pour 91 g / ⅓ cup 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 / 4 cm 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.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
