I made this recipe twice on Saturday. The first time went really well until... I burned the caramel. I should seriously have a leash on me when I'm working in the kitchen with things that require attention. If I have enough counter space free, I almost always find another project to work on. It just doesn't feel right to have less than three things going on at once. After the caramel burning fiasco I sat there in my kitchen contemplating whether or not I should call these Burnt Salted Caramel Macaroons or just scrap the recipe altogether because I actually drizzled all of the macaroons with the burnt caramel. I wasn't convinced.
Then I found another bag of coconut in my pantry as well as a can of condensed milk and HALLELUJAH round two!
I'm glad I gave it another go because these macaroons (from The Macaroon Bible) are incredible. They taste amazing with or without the salted caramel. The caramel adds a little bit of a crunch to the crispy/chewy macaroon. Plus! It's salted so HELLO. If you haven't noticed, I'm a sucker for anything with coconut, caramel or salted caramel.