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CREAMY CARAMEL COCONUT MACAROONS




Source of Recipe


The Prepared Pantry


List of Ingredients




2 7-ounce packages sweetened, flaked coconut
2/3 cup all purpose flour
1/2 tsp. salt
1 cup evaporated milk
1/2 cup caramel ice cream topping
2 tsps. vanilla extract
1/4 tsp. almond extract
1 large egg
8 to 10 caramel candies and/or chocolate for drizzling



Recipe



Preheat the oven to 350 degrees. Line a cookie sheet with foil or parchment paper.

In a large bowl, mix the two packages of coconut together with the flour and salt. In a medium bowl, mix the evaporated milk, caramel topping, vanilla, almond and large egg together. Pour the milk mixture into the dry mixture. Stir until it is well mixed.

Drop large spoonfuls onto the prepared sheet leaving room between the cookies. Bake for 12 to 13 minutes or until the cookies are golden brown but soft in the centers. Slide the foil or parchment paper to wire rack and allow the cookies to cool on the paper on the rack. Once they are cool completely, peel them from the paper.

Heat the chocolate or the caramel in the microwave. If you need to thin the chocolate or caramel, do so with a teaspoon of vegetable oil. Drizzle onto the cookies with either a pastry bag or heavy, zipper-type bag with the corner cut out.