Dipped in chocolate and drizzled with Salted Caramel Sauce, these macaroons are on a whole new level.
Salted Caramel Macaroons
Makes about 24
- 1 (14-ounce) package sweetened flaked coconut
- 1 cup chopped pecans
- ¾ cup sweetened condensed milk
- ¾ cup Salted Caramel Sauce (recipe follows)
- 1 large egg white, lightly beaten
- 2 teaspoons vanilla extract
- ¼ teaspoon kosher salt
- 1 (12-ounce) package semisweet chocolate morsels, melted
- Garnish: Salted Caramel Sauce
- Preheat oven to 325°. Line baking sheets with parchment paper.
- In a large bowl, stir together coconut, pecans, condensed milk, Salted Caramel Sauce, egg white, vanilla, and salt until combined. Using a 1-inch spring-loaded ice cream scoop, scoop coconut mixture into mounds, and place at least 2 inches apart on prepared pans.
- Bake until tops are lightly browned, 15 to 17 minutes. Let cool completely on pans.
- Dip bottom of each cooled macaroon into melted chocolate; return to pan. Refrigerate until chocolate hardens, about 15 minutes. Drizzle with Salted Caramel Sauce, if desired. Store in airtight containers for up to 3 days.
Salted Caramel Sauce
Makes about 1 cup
- 1 cup sugar
- ¼ cup water
- ½ cup heavy whipping cream, room temperature
- ¼ cup unsalted butter, softened
- ½ teaspoon kosher salt
- In a medium saucepan, bring sugar and ¼ cup water to a boil over medium heat. Cook, without stirring, until mixture is amber colored. (Brush sides of pan with water to prevent caramel from crystallizing.) Remove from heat; stir in all remaining ingredients. Let cool to room temperature before using.
Want more holiday cookie inspiration? Find that and more in our Best of Holiday Baking issue.