Salted Caramel Macaroons

makes 24

recipe slightly adapted from The Macaroon Bible

• 1 cup sweetened condensed milk
• 1 teaspoon vanilla extract
• 1  14oz. bag sweetened shredded coconut
• 2 large egg whites
• 1/2 teaspoon sea salt
• 1/4 cup granulated sugar
• 1 tablespoon unsalted butter

Preheat oven to 350F with a rack in the center of the oven. Line a baking sheet with parchment.

In an extra-large bowl, mix the sweetened condensed milk and vanilla with a rubber spatula. Slowly stir in the coconut and mix until well combined.

Add the egg whites and 1/4 teaspoon of salt to the bowl of a stand mixer (or small bowl if you’re using a hand beater) and whip on medium-high until very stiff peaks form, about 2 minutes.

Using the rubber spatula, gently fold the egg whites in with the coconut mixture. Using a spoon or a one inch ice cream scoop, form mixture into balls approximately 1 1/2  inches in diameter, and place them on the baking sheet about 1 inch apart.  If you form them by hand, it’s easier to wet fingers in between.

Place the sheet into the oven to bake for 20-25 minutes. After about 20 minutes, start checking for coloring. Look for an even, light golden color and the undersides to be nicely tanned.

Remove from the oven and let the sheet rest on a cooling rack, leaving the macaroons on the sheet until they’re cool enough to pull off (about 3 minutes). Transfer macaroons to a cooling rack and let cool completely.

While the macaroons are cooling, prepare the caramel. Place the sugar in a small saucepan over medium heat and don’t touch it until the sugar starts to melt. It will turn clear to pale yellow and then start to darken. When it just starts to darken and boil, start stirring carefully but rapidly to fully distribute any unmelted sugar throughout the pot. Keep stirring until all the sugar is melted and there are no lumps, then turn the heat down to low and when the sugar has a nice copper color to it, add the butter. Stir in the butter and add the salt. If the mixture starts to smoke, remove the pot from the heat. When the caramel has a nice caramel color to it, remove from the heat and, using a small spoon, drizzle on top of the macaroons.

The macaroons will keep uncovered for 3- 5 days and for about 3 weeks in an airtight container in the fridge. Cookies can also be stored in the freezer for a few months.