Best Caramel Walnut Macaroons Recipes
SALTED CARAMEL COCONUT MACAROONS
Fill those thumbprints with caramel and a sprinkle of sea salt. Gilding the lily? Maybe! But it might just be your new favorite. Cookies can be stored in an airtight container, with waxed paper or parchment paper separating layers, up to 3 days, or frozen up to 3 months.
Provided by thehungryscientist
Categories Desserts Cookies Macaroon Recipes
Time 40m
Yield 24
Number Of Ingredients 7
Steps:
- Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper or nonstick foil.
- Stir coconut, flour, and salt together in a large bowl. Stir in sweetened condensed milk and vanilla extract until well blended. Use a medium cookie scoop to scoop and drop 2-inch balls of dough onto the prepared sheets. Using your thumb, make an indentation in each dough ball.
- Bake in the preheated oven until coconut is toasted and bottoms are golden, 15 to 17 minutes, rotating pans halfway through. If cookies puff, re-press centers with the rounded side of a measuring teaspoon. Cool on the sheets for 5 minutes. Transfer to a wire rack; cool completely.
- Spoon a scant teaspoon of caramel topping into each indentation. Sprinkle each with several flakes of sea salt.
Nutrition Facts : Calories 160.5 calories, Carbohydrate 24.8 g, Cholesterol 5.6 mg, Fat 6.2 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 5.4 g, Sodium 227 mg, Sugar 15.2 g
WALNUT CARAMELS
My grandmother was the queen of care packages. The Christmas season didn't start until the mail carrier arrived with her anticipated box of goodies. These caramels are my father's favorite. -Elisabeth Larsen, Pleasant Grove, Utah
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 3-3/4 pounds (117 pieces).
Number Of Ingredients 7
Steps:
- Line a 13x9-in. pan with foil; grease foil with 2 teaspoons butter., In a large heavy saucepan, combine cubed butter, sugar, 1 cup cream and corn syrup. Cook and stir over medium heat until a candy thermometer reads 238° (soft-ball stage). Stir in remaining cream very slowly so that mixture does not stop boiling., Using a pastry brush dipped in water, wash down the sides of the pan to eliminate sugar crystals. Cook and stir until thermometer reads 245° (firm-ball stage)., Remove from heat; stir in walnuts and vanilla. Immediately pour into prepared pan (do not scrape saucepan). Let stand until firm, about 5 hours or overnight., Using foil, lift candy out of pan; remove foil. Using a buttered knife, cut caramel into 1-in. squares. Wrap individually in waxed paper; twist ends.
Nutrition Facts :
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