Delicious chewy and moist coconut macaroons with caramel with a hint of salt flavour. 7 oz sweetened condensed milk 6 oz Caramel ice cream topping 1/2 cup all purpose flour 3/4 tsp sea salt 14 oz shredded coconut (I used sweetened) (3 cups) 3/4 cup chopped pecans 1/2 cup semi-sweet chocolate chips Heat oven to 325 F. Line cookie sheets with parchment paper and spray with cooking spray or use a silicone mat. In a large bowl combine condensed milk, caramel topping, flour, coconut, pecans, chocolate chips and 1/2 tsp of the salt. Mix together well. Drop by rounded tablespoonfuls 1 inch apart onto cookie sheets and lightly sprinkle the tops with the remaining 1/4 tsp of sea salt. Bake 15-25 minutes or until golden brown. Mine were don in about 18 minutes. Remove from cookie sheets and cool on wire rack. Store in airtight container. My French macarons video: www.youtube.com/watch?v=18PlAZS3Tc0

Be the first to comment