Salted Caramel Macaroons

By 1For_Him

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 1 (12.25 oz.) jar Smucker's® Sundae Syrup™ Caramel Flavored Syrup
• 1 cup Pillsbury BEST® Unbleached All Purpose Flour
• 1 1/4 teaspoons McCormick® Sea Salt
• 2 (14 oz.) bags shredded coconut
• 1 1/2 cups Fisher® Chef's Naturals® Chopped Pecans
• 1 cup Hershey's® semi-sweet chocolate baking chips

Preparation

Step 1

Heat oven to 325°F. 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 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.