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FunkyHulaGirl
Posts: 3,256
Registered: ‎06-25-2011

Salted Caramel Macaroons

‎04-08-2013 03:56 PM

Salted Caramel Macaroons


Photo: Salted Caramel Macaroons These just look too good not to try! 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 Instructions: 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. Yield: 60 cookies Nutrition: See Below Prep Time: 30 Minutes Cook Time: 25 Minutes Check out my website too where you'll find lots of wonderful recipe, tips and don't forget to check out the outlet for super deals at http://www.pamperedchef.biz/ChipLines Find a recipe you simply LOVE and want to come back to? EASY! Just click


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
Instructions:
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.

Yield: 60 cookies

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