Dulce de Leche Macaroons with Sea Salt
Macaroon Base (adapted from Martha Stewart)
2 large egg whites
3/4 c granulated sugar
2 1/2 c unsweetened shredded coconut
1 t vanilla extract
1/ 4 t salt
1 c dulce de leche (I used La Salamandra)
sea salt for sprinkling
Preheat oven to 325 degrees Fahrenheit.
Line a baking sheet with parchment paper. In a large bowl, beat the egg whites for 2 minutes until frothy. Add the sugar, coconut, vanilla, salt and beat for 2 more minutes until combined.
Spoon tablespoons of the batter into dampened hands and form into a tight ball. Place the ball on the prepared baking sheet. Repeat with the remaining dough, placing the mounds about 2-inches apart.
With the back of a teaspoon, gently press down the mounds to create a thumbprint in the middle. Use your fingers to form perfect rounds, if need be.
Place the pan in the oven and bake until golden brown, 15 to 20 minutes. Remove the baking sheet and transfer the macaroon thumbprints to a wire rack to cool completely.
Spoon the dulce de leche into a plastic freezer bag. With scissors, snip a small hole in the corner of the bag and squeeze the dulce de leche towards it. In a spiral motion, squeeze the dulce de leche into each macaroon’s thumbprint indentation. Wet a knife to smooth tops, if need be. Sprinkle each macaroon with the sea salt and enjoy. Makes 20-22 cookies.
These cookies also keep for over a week if sealed in the fridge!