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.
Salted Caramel Coconut Macaroons
Ingredients
- 2 egg whites
- 1/2 cup caramel sauce (homemade or store-bought) This recipe assumes you already have caramel sauce on hand; store-bought works just fine, or you can make your own using the recipe linked below.
- 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. Add the egg whites to a clean, completely dry bowl and beat on low speed, gradually increasing to high, until glossy, stiff peaks form. The whites should stand straight when the whisk is lifted without drooping.
- In a separate small bowl, whisk together the caramel sauce, sweetened condensed milk, flour, and vanilla until smooth and fully combined.
- Using a rubber spatula, gently fold the caramel mixture into the whipped egg whites, scraping down the sides of the bowl and folding from the bottom up. Continue just until no streaks of egg white remain, taking care not to deflate the mixture.
- Fold in the shredded coconut until evenly distributed.
- Use a 2-ounce cookie scoop to portion the batter onto a parchment-lined baking sheet, spacing the macaroons about 2 inches apart.
- Bake at 325°F for 12–14 minutes, until the tops are lightly golden, the coconut flakes are toasted, and the centers feel set.
- Drizzle the tops or dip the bottoms with melted chocolate.
