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Coconut Macaroons with Salted Caramel Recipe

Coconut Macaroons with Salted Caramel Recipe
  • Category


  • Cusine



For the Macaroons:

1/2 cup milk

1/4 cup sugar

2 tablespoons cake flour

Pinch kosher salt

2 egg yolks

1/2 teaspoon vanilla extract

2 14-ounce bags sweetened shredded coconut

6 egg whites

1 cup sugar

Pinch of kosher salt

For the Salted Caramel :

1 cup sugar

1/4 cup water

2 tablepoons light corn syrup

3/4 cup heavy cream

4 tbsp unsalted butter

1 1/2 teaspoons sea salt


In small bowl, stir together sugar, flour, and salt for pastry cream. In another bowl, whisk egg yolks until blended and then add dry mixture slowly, mixing to yield thick and pasty consistency.

in a small saucepan, scald milk over medium-high heat. When you start seeing bubbles around the edges, take milk off heat, and add slowly to egg and flour mixture. Return mixture to saucepan and heat over medium heat, whisking vigorously for about a minute as it cooks into a viscous, thick cream. Stir in vanilla, cover with plastic wrap and let cool completely. Heat oven to 350 degrees F, and line baking sheet with parchment paper or cooking spray. In a large bowl, combine coconut, egg white, sugar, salt, and pastry cream. Form the dough into mounds and place on the baking sheet. Bake until golden brown, about 25-35 minutes, rotating trays halfway through baking.

Combine sugar, water and corn syrup in saucepan and bring to a boil over medium heat until mixture turns a light amber color. Remove from heat and stir in other ingredients. Allow to cool slightly before drizzling on the cookies so that it thickens and looks prettier.