Salted Caramel Macaroons
Apr 8, 2013 13:57:19 GMT -5
Post by PrisonerOfHope on Apr 8, 2013 13:57:19 GMT -5
Salted Caramel Macaroons
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
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
