Salted Caramel Coconut Macaroons

Name: Salted Caramel Coconut Macaroons
Total time: 15 min
Yield: 24 Servings
Ingredients: 5 ½ cups sweetened flaked coconut; ⅔ cup all-purpose flour; 🧂 ¼ teaspoon salt; 1 (14 ounce) can sweetened condensed milk; 2 teaspoons vanilla extract; ½ cup caramel ice cream topping; 🧂 ½ tablespoon Sea Salt, gray

Cost $8, save $12

Source: Recommended by CookPal

15 Min
24 Servings
$8

Salted Caramel Coconut Macaroons

Cost $8, save $12

Source: Recommended by CookPal

15 Min
24 Servings
$8

INGREDIENTS

Dry Ingredients
- 5 ½ cups sweetened flaked coconut
- ⅔ cup all-purpose flour
- 🧂 ¼ teaspoon salt
Wet Ingredients
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- ½ cup caramel ice cream topping
Toppings
- 🧂 ½ tablespoon Sea Salt, gray

STEPS

Preheat oven to 350°F (175°C) and line 2 large baking sheets with parchment paper or nonstick foil.

Mix coconut, flour, and salt in a large bowl. Add sweetened condensed milk and vanilla extract. Scoop and form 2-inch balls onto baking sheets. Press an indentation in each ball using your thumb.

Bake for 15-17 minutes, rotating the pans halfway through. Re-press centers if necessary while cooling for 5 minutes. Transfer cookies to a wire rack to cool completely.

Fill each cookie indentation with about 1 teaspoon of caramel topping and sprinkle with sea salt flakes.

NUTRIENTS

Per 1 serving

🔥

161

Calories

2
Protein
25
Carbs
6
Fats

💡 Cookies can be stored in an airtight container for up to 3 days, or freeze for up to 3 months.Rotate pans halfway through baking to ensure even cooking.Using wax or parchment paper between layers helps preserve the shape during storage.