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Ingredients
- 1 1
- can (14 oz) Eagle Brand® Sweetened Condensed Milk
- 1 1
- jar (12.25 oz) Smucker's® Caramel Ice Cream Topping
- 1 1
- cup Pillsbury BEST® All Purpose Unbleached Flour
- 1 1/4 1 1/4
- teaspoons McCormick® Sea Salt
- 2 2
- bags (14 oz each) shredded coconut
- 1 1/2 1 1/2
- cups Fisher® Chef's Naturals® Chopped Pecans
- 1 1
- cup Hershey's® semi-sweet chocolate baking
Preparation
Step 1
Heat oven to 325°F. Line 2 large cookie sheets with cooking parchment paper; spray with Crisco® Original No-Stick Cooking Spray. In large bowl, combine condensed milk, caramel topping, flour and 3/4 teaspoon of the sea salt; mix well. Stir in coconut, pecans and chocolate chips until well mixed.
Drop dough by rounded tablespoonfuls 1 inch apart onto cookie sheets. Lightly sprinkle tops with remaining 1/2 teaspoon sea salt.
Bake 15 to 25 minutes or until golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in airtight container.