Salted Caramel Coconut Macaroons

Adapted from a recipe by Donna Hay

from Fast, Fresh, Simple

For coconut macaroons:

2 egg whites

2 cups dessicated coconut

1/2 cup sugar

For salted caramel filling:

1/2 cup sugar

70g (2-1/2 oz) butter

1/4 cup cream

generous pinch flaky sea salt

Begin by making the macaroons.  Preheat oven to 160 degrees C (320 degrees F).

In a medium sized bowl, very lightly whisk egg whites just until slightly "loosened".  Stir in coconut and sugar, and mix well until everything is thoroughly combined.

Scoop up heaped tablespoons of the mixture, and using your hands press the mixture together into a small disc.  Place on a parchment lined baking sheet, and once all the mixture has been used, place baking sheet in the preheated oven.

Bake until golden, about 10-12 minutes.  Remove from the oven and cool completely on a wire rack before filling.

Now to make the filling.  Place sugar in a medium-sized heavy bottomed saucepan, set over medium heat, and without stirring allow the sugar to dissolve and take on a caramel colour.  Remove from the heat and carefully stir in the cream - it will bubble up vigorously, so be careful.  Return pan to the heat and keep stirring for about a minute, until completely smooth.  Add the butter and salt, turn off heat, and keep stirring for another minute again until completely smooth and butter is fully integrated.  Pour into a small bowl or jug and refrigerate until cold and spreadable.

To assemble, spread a spoonful of caramel on the underside of one macaroon, and press another macaroon on top.