No Bake Salted Caramel Coconut Macaroons for 20 Servings

Instructions:

1. In a large heavy bottomed saucepan over medium low heat, combine the caramel squares and evaporated milk. Stir constantly with a silicone spatula until the mixture is a smooth, mahogany colored liquid with no lumps. Note: Keep the heat low to avoid scorching the dairy.
2. Remove the pan from the heat immediately. Stir in the vanilla bean paste and the fine sea salt until well incorporated. until you see those beautiful vanilla flecks evenly distributed.
3. Fold the shredded coconut into the caramel mixture, ensuring every fiber is evenly coated. Allow the mixture to rest for exactly 10 minutes to let the sugars set and the coconut hydrate. Note: This step prevents the macaroons from falling apart later.
4. Using a 1.5 tablespoon cookie scoop, portion the mixture into uniform mounds onto a baking sheet lined with parchment paper. until you have 20 uniform, rustic mounds.
5. In a small microwave safe bowl, combine the dark chocolate and coconut oil. Heat in 30 second bursts, stirring in between, until smooth and glossy.
6. Dip the bottom of each macaroon into the chocolate or drizzle the chocolate over the tops. Sprinkle immediately with flaky sea salt. until the chocolate looks velvety and the salt clings to the surface.
7. Place the tray in the refrigerator for 30 minutes to fully set the caramel and chocolate before serving.