Coconut Macaroons are one of my favorite little treats, but when you add salted caramel in the mix then you’re really in trouble. These are so tasty and the perfect mouth full. I made them over the weekend as a take-away at our Whiskey and Cheese SLC Mixer. We tasted an array of whiskeys with John Kornilakis and a selection of Beehive Cheeses with the guidance of Katie Johnson, plus everyone walked away with a couple of these macaroons. I would say it was a good evening. (you can see a video from the evening here.)
One of my favorite parts of any larger gathering is setting the table. Strange, right? I love thinking about what will go with the theme of the night and going around town finding fun objects to line the table.
For this evening, people were greeted at the door with a cocktail in ‘Mad Men’ style glasses (Dorothy Thorpe Roly Polys) rimmed with silver. Then folks chose their seat along our long table filled with 1950’s style, mirrored trays, old flasks, and cut glass bowls.
I must admit that I’m not a huge whiskey drinker myself but, after sampling the ones that John chose for the tasting line up, I found one that I especially enjoyed, Blantons. It was not too harsh or strong to the senses but very smooth and drinkable. I think I could actually sip on it for a while. As for the cheese, we paired the Blanding with the Earl Gray rubbed cheese, Tea-hive, which was a fabulous pairing.
Much thanks to Katie Johnson and Beehive Cheese for so many delicious bites of your cheese through the evening and for just being a fun gal to hang out with on a Friday night. And a special thanks to John Kornilakis, a Park City bar tender, who lead us through tasting whiskey with his Greek charm and whiskey wisdom.
To those of you who didn’t make it to the SLCmixer, here is a little treat to take home with you, my special recipe for Salted Caramel Macaroons.
Salted Caramel Coconut Macaroons
- 14 ounce bag of sweetened coconut
- 6-7 egg whites
For the salted caramel
- 1 cup sugar
- 1/4 cup water
- 2 tablespoons light corn syrup
- 3/4 cup heavy cream
- 3 tablespoon unsalted butter
- 1 teaspoons sea salt
For the Macaroons
- Preheat oven to 350 degrees. Combine Coconut with egg whites until the coconut is all covered by the egg whites (if it feels dry add more egg whites). Grease a *mini muffin pan with cooking spray. Using a table spoon, divide the coconut into the muffin tin, pressing down gently with your finger to make sure the coconut is packed together tightly and to make a 'pool' in the center for the caramel. Bake the coconut until golden brown around the edges, about 20 minutes. Cool on wire rack.
For the Salted Caramel
- 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 cream, butter, and 1/2 teaspoon of salt. Mixture should be thick, but if it isn't, place back over the stove for a few minutes, stirring constantly. Allow the caramel to cool slightly (about 5 to 10 minutes) before drizzling over the macaroons so that it thickens.
- Using a spoon fill the top of the macaroons with the salted caramel, then top with a sprinkle of flaky sea salt.
- Serve macaroons chilled or at room temperature.
If you’re interested in attending an SLC Mixer, check out the next month of events on SLCMixer.com
Also, here is a video from the Whiskey and Cheese Mixer.