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Recipe

Salted Sesame Caramel Macaroons

Scott Phillips

Servings: Makes about 20 macaroons

These were originally created for Urbanbelly,a restaurant in Chicago. Tahini in the macaroons and seeds on top give a double dose of rich sesame flavor.

Ingredients

  • 1 cup sweetened condensed milk (from a 12-oz. can; there will be a little left over)
  • 1 Tbs. tahini
  • 1 tsp. pure vanilla extract
  • 14 oz. (4-1/2 cups) sweetened shredded coconut
  • 2 large egg whites
  • 1/2 tsp. kosher salt
  • 1/4 cup granulated sugar
  • 1 Tbs. unsalted butter
  • 1 Tbs. toasted sesame seeds

Nutritional Information

      Calories (kcal) : 160
      Fat Calories (kcal): 70
      Fat (g): 8
      Saturated Fat (g): 7
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 5
      Sodium (mg): 110
      Carbohydrates (g): 21
      Fiber (g): 2
      Protein (g): 2

Preparation

  • Position oven racks in the top and bottom thirds of the oven and heat the oven to 350°F. Line 2 large rimmed baking sheets with parchment.
  • Combine the condensed milk, tahini, and vanilla in a large bowl. Add the coconut and stir with a large silicone spatula until thoroughly mixed.
  • Beat the egg whites and 1/4 tsp. of the salt with an electric mixer on medium speed until stiff peaks form, about 4 minutes. Using the spatula, fold the whites into the coconut mixture. Push the mixture together into a mound.
  • With wet hands or two wet spoons, gently form rounded tablespoonfuls of batter into balls about 1-1/2 inches in diameter. Arrange 2 inches apart on the baking sheets.
  • Bake, rotating and swapping the positions of the pans halfway through, until the macaroons are golden brown in spots and their undersides are tanned, about 25 minutes.
  • Cool briefly on the baking sheets on racks, then transfer the macaroons directly to the racks to cool completely.
  • Heat the sugar in a small heavy-based saucepan over medium-low heat. When mostly melted, stir it and cook until fully melted and amber. Stir in the butter, sesame seeds, and the remaining 1/4 tsp. salt. Using a metal spoon, drizzle over the baked macaroons and let cool.

Make Ahead Tips

The macaroons will keep, uncovered at room temperature, for up to 3 days, or refrigerated in an airtight container for up to 3 weeks. They can also be frozen for up to 6 months.

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