Salted Caramel Coconut Macaroons
It’s December – which here in California, doesn’t amount to much more than occasional passing showers and temperatures dipping to 50°F (by Californian standards, this is freezing and warrants regular observations stating as much). Even in our seasonless state, most are still drawn to the warm flavors of winter. Rich, spicy gingerbread; crisp, sugary peppermint; decadent salted caramel.
Most, but not all.
Both my father and husband adore the light, bright flavors of summer and to them, these flavors are perennial. Why wouldn’t you enjoy lemon bars in November or coconut ice cream with lime and mango in March? In my mind, this is madness. (Quick show of hands: beyond seasonal availability, where do you all stand on this? Am I alone in my devotion to a seasonal flavor palette?)
For both of them, one flavor reigns supreme: coconut. So when we celebrated my dad’s birthday this past weekend, I knew I’d have to find a way to accept this tropical treat out of season. We found the perfect compromise with Broma Bakery’s Samoa Macaroons. These chewy cookies strike the perfect balance by combining traditional coconut macaroons with luscious salted caramel sauce and dark chocolate drizzle.
I gotta admit, even I would be willing to eat these in the coldest winter – they’re really that good. All around, a delicious treat that never goes out of season.
PrintSalted Caramel Coconut Macaroons
Traditional coconut macaroons get a flavor refresh from rich, salted caramel sauce, making these cookies perfect for any season.
- Prep Time: 20
- Cook Time: 15
- Total Time: 35 minutes
- Yield: 18 macaroons 1x
- Method: Oven
Ingredients
- 2 egg whites
- 1/2 cup caramel
- 1/2 cup sweetened condensed milk
- 2 teaspoons vanilla extract
- 14 ounces shredded coconut
- 2 Tablespoons flour
- 1 cup dark chocolate, roughly chopped (for drizzling and dipping)
Instructions
- Fit a stand mixer with the whisk attachment. Make sure that bowl is clean and completely dry before placing the egg whites in. Beat on low speed, gradually increasing to high and beating until light and stiff peaks form.
- In a separate, small bowl combine the caramel sauce, sweetened condensed milk, flour, and vanilla extract. Whisk until completely combined and smooth.
- Use a rubber spatula to fold the caramel and milk mixture into the egg whites. As you fold, scrape down the sides of the bowl, repeatedly folding the mixture over itself to evenly incorporate the caramel and milk into the egg whites without deflating them. Repeat until no streaks of unmixed egg whites remain.
- Fold in the coconut.
- Use a 2 ounce cookie scoop to scoop out the macaroons 2 inches apart onto a cookie sheet lined with parchment paper.
- Bake the cookies at 325° for 12 minutes or until the macaroons are brown on the top flakes of coconut and sound hollow in the middle.
- Drizzle the tops or dip the bottoms with melted chocolate.
Keywords: Coconut macaroons, salted caramel, salted caramel macaroons
