I'm making traditional coconut macaroons for Passover. Normally I do half plain, half dipped in chocolate. This year I have some homemade salted caramel sauce in my fridge that I have been looking to use up, and I thought maybe I could combine them with the macaroons. Any thoughts of the best way to execute this? I was thinking I could dip them into the sauce or drizzle the sauce on, but should I do this before or after baking? I am not sure whether the caramel will fully harden onto the macaroons since the recipe was for caramel sauce and not designed to firm up when cool (the recipe has heavy cream and butter in it). Any thoughts? Also, should I incorporate some of the caramel into the macaroon batter?