Ingredients:

  • 14 oz sweetened shredded coconut
  • 7 oz sweetened condensed milk
  • 2 large egg whites, room temperature
  • 1 tsp vanilla extract
  • 0.5 tsp almond extract
  • 0.5 cup toffee bits
  • pinch of salt

Instructions:

  1. Preheat your oven to 325°F (165°C). Line a large baking sheet with a silicone mat or parchment paper. Note: This lower temp prevents the coconut from burning before the center sets.
  2. Whisk the 2 large egg whites and a pinch of salt in a clean bowl using your electric hand mixer until they form soft, frothy peaks.
  3. Measure your 14 oz shredded coconut and 7 oz sweetened condensed milk.
  4. Fold the coconut and condensed milk into the egg whites gently using a spatula. until the mixture looks tacky and uniform.
  5. Add the vanilla extract and almond extract. Note: The almond extract is the secret that makes people wonder why yours taste so much better.
  6. Incorporate the 0.5 cup of toffee bits, distributing them evenly so every bite has a crunch.
  7. Scoop the mixture using your 1.5 tablespoon scoop, packing it firmly against the side of the bowl.
  8. Release onto the pan, spacing them 1 inch apart. They don't spread much, so they just need a little breathing room.
  9. Bake for 20 minutes until the edges are deep golden and the tips are toasted.
  10. Cool completely on the baking sheet. until they are firm enough to handle without crumbling.
  11. Melt the chocolate and drizzle over the macaroons, followed by the chilled caramel and a pinch of flaky sea salt.