Salted Caramel Chocolate Chip Macaroons

By srumbel

Chocolate chips and caramel give a fun twist to the traditional macaroon cookie. The sea salt adds such a nice sweet and salty taste that you will want to have another one right away.
from insidebrucrewlife.com

Ingredients

• 5 cups shredded coconut (14 ounce bag)
• 1 -14 ounce can Dulce de Leche
• 1/2 cup flour
• 1/2 cup miniature chocolate chips
• coarse ground sea salt
• 1 1/4 chocolate melting discs (Ghirardelli)

Preparation

Step 1

Open the can of Dulce de Leche and spoon it into a microwave safe bowl. Heat for 1 minute and stir.
Spoon the Dulce de Leche onto the coconut in a mixing bowl. Add the flour and beat until all combined. Stir in the mini chocolate chips by hand.
Scoop out into 24 mounds. Top with a sprinkle of coarse sea salt. Bake at 350 degrees for 10 minutes. Transfer to parchment lined counter tops to cool completely.
Heat the melting chocolate up in the microwave for 1 minute. Stir and repeat with 20 seconds until melted and creamy. Dip the bottom of the macaroons in the melted chocolate and then place back on the parchment paper until set. Makes 24 macaroons. Store in a sealed container on the counter.
Yield: 24 cookies

Notes

*I usually use sweetened coconut, but feel free to use whatever you have on hand or what you prefer.