Preheat oven to 350. Stir together coconut,
sugar, vanilla, egg white, and almond extract if
using until well combined.
Roll puff pastry sheet to a 14 inch square on a
lightly floured surface. Pierce all over with a
fork. Whisk together egg yolk and water in a
small bowl. Brush pastry with egg mixture. Cut
pastry into 2 inch rounds. Place 1 inch apart
on 2 parchment lined baking sheets.
Spoon about 1 teaspoon coconut mixture onto
center of each pastry round, pressing to adhere.
Bake until golden brown, 15 to 18 minutes. Cool
on baking sheets about 5 minutes. Transfer to
wire racks and cool completely.
Drizzle caramel sauce evenly over cooled cookies,
and sprinkle with salt.
Originally Submitted
4/18/2020
0 Out of 5 from
0 reviews
You can add this Puff Pastry Salted Caramel Macaroons recipe to your own private DesktopCookbook.
