Salted Caramel Macaroons

What a delightful, delicious, and easy cookie.

Instagram ready

My friends recently hosted a party at their house, and I was asked to bring a savory food. Honestly, my mind went blank, and I couldn’t think of what I could do, other than purchase a pack of chips and make guacamole, which is basically against my religion. So, I associate savory with salty, I figured that there could be nothing better than a salted caramel something, and settled on a macaroon in order to use the excessive amount of shredded coconut I was stockpiling (not sure, guess I figured that the potential of a coconut stockout was imminent in country??) Luckily, nobody minded that they were cheated from one additional savory dish when I showed up with these. Plus, I mean, it has salt, so I figured I nailed it.

This cookie is criminally easy to make, and tastes absolutely delicious. And the salted caramel on top is an added delicious bonus. And if you don’t feel like braving the scorching steam coming from making the caramel, feel free to substitute store bought caramel. Nobody minds cheaters when it comes to delicious food, trust me.

cookies in triplicate

I also discovered today after popping the one leftover cookie in the fridge for 24 hours, that it tastes somewhat like the holy grail of cookies, the Samoa. So that will be my next experiment, mixing caramel into the batter and adding chocolate…stay tuned! 🙂

Coconut Macaroons

Adapted slightly from Sally’s Baking Addiction Cookbook

2 3/4 cup sweetened flaked or shredded coconut
2/3 cup white sugar
1/4 cup all purpose flour
1/4 tsp salt
4 egg whites
1/2 tsp almond extract
1 tsp pure vanilla extract

Preheat your oven to 325 degrees fahrenheit / 162 degrees celsius. Line your cookie sheet with parchment paper.

In a large bowl, mix together the coconut, sugar, flour and salt. Add the egg whites and stir with a rubber spatula until the ingredients are combined. Add in the almond and vanilla extracts, and stir. If you find that you have too much liquid you can add a bit more coconut to sop up all the egg whites and make sure the cookies don’t spread.

Using your tablespoon measuring spoon, measure out dough in tablespoons, and place on the parchment lined cookie sheet. You’ll want to try to get them into circular balls, so they don’t spread. Some of mine were less successful than others. 🙂 Place the dough about 2 inches apart on the cookie sheet.

Bake in the oven for 20-22 minutes, or until the edges of the cookie are light brown. Remove from the oven and allow to cool on the cookie sheet for an additional two minutes, and then transfer to a wire rack to cool completely. While they are cooling, make the caramel sauce per the recipe below.

Caramel Sauce

This recipe is half the amount that I used for the salted caramel cupcakes. You can make a smaller batch, because that’s all you’ll need for this, or you can make the full recipe and use the rest on ice cream, to make frosting, on other cookies, or basically just eat it with a spoon, which is generally what I do with leftover caramel sauce…

1/2 cup granulated sugar
1/8 cup water
1/8 cup salted butter
1/3 cup heavy cream
sea salt, to garnish the cookies

First, place all the ingredients next to the stove, and measure out the heavy cream and butter, as you’ll need to add them quickly. In a heavy-bottomed saucepan, first heat the sugar and water over moderately high heat. Using a whisk, stir the mixture until the sugar is dissolved. Once the mixture begins to boil, watch the mixture as it continues to boil, swirling the pan lightly a few times, until it reaches a dark amber color.

At this point you will want to use an oven mitt before adding the next two ingredients, as the mixture will steam up, and potentially burn your hand (speaking from experience here!). With the oven mitt on, once the mixture turns a dark amber color, immediately add the butter and whisk until butter has melted. As soon as the butter is melted, immediately remove from heat. Wait three seconds then carefully pour in cream (still with the oven mitt on) and immediately whisk to combine. The mixture will bubble up, and continue whisking until the mixture is smooth. Allow caramel to cool several minutes in the saucepan, then pour into a glass jar to cool completely.

Once the caramel has cooled at least slightly, pour over the macaroons and garnish with a bit of sea salt. Then enjoy, and try not to eat them all in one sitting!

half a cookie goodness


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