Salted Caramel Coconut Macaroons
Description
Rich coconut macaroons get a salted caramel twist in this easy thumbprint cookie recipe that's great for parties.
Ingredients
•
5 1/2 cups sweetened flaked coconut
•
2/3 cup all-purpose flour
•
1/4 teaspoon salt
•
1 (14 ounce) can sweetened condensed milk
•
2 teaspoons vanilla extract
•
1/2 cup caramel ice cream topping
•
1/2 tablespoon Sea Salt, gray
Directions
1
Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper or nonstick foil.
2
Stir coconut, flour, and salt together in a large bowl. Stir in sweetened condensed milk and vanilla extract until well blended. Use a medium cookie scoop to scoop and drop 2-inch balls of dough onto the prepared sheets. Using your thumb, make an indentation in each dough ball.
3
Bake in the preheated oven until coconut is toasted and bottoms are golden, 15 to 17 minutes, rotating pans halfway through. If cookies puff, re-press centers with the rounded side of a measuring teaspoon. Cool on the sheets for 5 minutes. Transfer to a wire rack; cool completely.
4
Spoon a scant teaspoon of caramel topping into each indentation. Sprinkle each with several flakes of sea salt.