Salted Caramel Macaroons

July 2, 2013 

Prep Time: 30 Minutes Total Time 1 Hour, 25 Minutes Makes 60 Cookies

1 can (14 oz) Eagle Brand® Sweetened Condensed Milk
1 jar (12.25 oz) Smucker’s® Caramel Topping
1 cup Pillsbury BEST® All Purpose Unbleached Flour
11/4 teaspoons sea salt
2 bags (14 oz each) shredded coconut
11/2 cups chopped pecans
1 cup semisweet chocolate baking chips

Heat oven to 325°F. Line 2 large cookie sheets with cooking parchment paper; spray with Crisco® Original 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.

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