Oh, let’s do this, Salted Caramel Macaroon Thumbprint Cookies. It’s good, blah, blah, blah. Really, it is. No, no need to wax on about it.
Let’s talk about what’s really bugging me today. Instagram. Now by all accounts I love it. It’s my favorite social media channel—you know when I don’t love it?
I don’t love it when I’m horrified that my husband’s always private feed turns public—unbeknownst to me. I discovered it was public after tagging him on my feed. ACK! to seeing some of the worst pics of me on a feed for all to view. Call me vain, yes, I know—but really, I shudder.
Want to know the best part of those awful nauseating-inducing pics? My husband told me that’s how he sees me—beautiful—dressed up or down.
I know, how can I not love him more for that? So I totally suck, because even after that I asked him to pull the pics and he gave me a big “Nope”. Ah well. I guess someone has to keep the vanity in check.
Now back to other small things in life that matter: dessert. For tips and tricks to making these Salted Caramel Macaroon Thumbprint Cookies hit the jump to Better Homes and Garden’s blog Delish Dish here.
Salted Caramel Macaroon Thumbprint Cookies
Yield: 28 cookies
- 4 egg whites
- 1 teaspoon vanilla
- 1/4 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 1/3 cups sugar
- 1 14 oz. packaged flaked coconut
- 3/4 cup whipping cream
- 2 tablespoons water
- 1/2 cup water
- 1 cupa sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
For instructions to make coconut macaroon click here.
**Note: To flatten out the cookies as seen in the picture, drop the dough onto a bake sheet, then lightly cover the bottom of a glass with non-stick bake spray and press it lightly onto the dropped dough to flatten.
For instructions to make caramel sauce click here.
** Optional: Melt 8oz. chocolate to drizzle on top caramel well.
- Once baked, create a slight well at the center of the macaroon cookie and fill it with caramel sauce and then finish with a sprinkle of fleur de sel or drizzle with some melted chocolate on top of the caramel first then with fleur de sel.