Salted Caramel Macaroons

By carvalhohm

Ingredients

• 1 can (14 oz) Sweetened Condensed Milk
• 1 jar (12.25 oz) Caramel Ice Cream Topping
• 1 cup All Purpose Unbleached Flour
• 1 1/4 teaspoons Sea Salt
• 2 bags (14 oz each) shredded coconut
• 1 1/2 cups Chopped Pecans
• 1 cup semi-sweet chocolate baking chips

Details

Servings 60
Adapted from pillsbury.com

Preparation

Step 1

1 Heat oven to 325°. Line 2 large cookie sheets with cooking parchment paper; spray with No-Stick Cooking Spray. In large bowl, combine condensed milk, caramel topping, flour and 3/4 teaspoon sea salt; mix well. Stir in coconut, pecans and chocolate chips until well mixed.

2 Drop dough by rounded tablespoonfuls 1 inch apart onto cookie sheets. Lightly sprinkle tops with remaining 1/2 teaspoon sea salt.

3 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.

1 Serving (1 Cookie): Calories 150