Toasted Coconut Macaroons with Salted Caramel

Adapted from The Kitchn

3 cups sweetened, shredded coconut (I use sweetened flake coconut)
4 large egg whites
1/2 cup sugar
2 teaspoon vanilla
1/4 teaspoon salt

Caramel Sauce
Flaked Sea Salt

Preheat the oven to 350°F.  Oven rack in bottom 1/3 position.
Toast the coconut.  Can be toasted in oven or the way I prefer,  in a large non stick frying pan over medium high heat.  Stir continuously until the coconut starts to turn golden brown.  Cool slightly.

Whisk the egg whites, sugar, vanilla, and salt until thick and frothy.  Add vanilla.
Add the toasted coconut and stir well.

Line a large baking sheet with parchment.  . With wet hands to prevent sticking, shape the coconut mixture into small balls about 1 1/2-inches in diameter. Place on baking sheet about 11/2 inches apart.

Bake until golden, about 15 minutes.

Remove from oven and using thumb, or end of a wooden spoon make a slight indent in centre of macaroon.  Move cookies to wire rack, and while still warm, fill indent with caramel sauce. Sprinkle with a little flaked sea salt.

 Caramel Sauce with Condensed Milk

1 cup brown sugar
1/2 cup maple syrup
1/2 cup butter
Pinch of salt
1 can condensed milk

Mix Sugar, Maple Syrup, Butter and pinch of salt. Bring to a boil.
Simmer for two or three minutes. Add  Condensed milk, stirring until
well mixed.  Simmer for 60 seconds.   Remove from heat, add vanilla.
Pour into bowl or jar with lid and refrigerate.