Put some sea salt and caramel in those thumbprints. Golden lining? Maybe! But it could end up becoming your new favorite. Cookies can be refrigerated for up to three months or stored for up to three days in an airtight container with waxed paper or parchment paper separating layers.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Additional Time: | 5 mins |
| Total Time: | 40 mins |
| Servings: | 24 |
| Yield: | 24 macaroons |
Ingredients
- 5 ½ cups sweetened flaked coconut
- ⅔ cup all-purpose flour
- ¼ teaspoon salt
- 1 (14 ounce) can sweetened condensed milk
- 2 teaspoons vanilla extract
- ½ cup caramel ice cream topping
- ½ tablespoon Sea Salt, gray
Instructions
- 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.
- 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.
- 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.
- Spoon a scant teaspoon of caramel topping into each indentation. Sprinkle each with several flakes of sea salt.
Nutrition Facts
| Calories | 161 kcal |
| Carbohydrate | 25 g |
| Cholesterol | 6 mg |
| Dietary Fiber | 2 g |
| Protein | 2 g |
| Saturated Fat | 5 g |
| Sodium | 227 mg |
| Sugars | 15 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Used 1/2 sweetened & unsweetened coconut however with the heavy sugar content in milk, don’t need the sweetened coconut at all. Did need to cook the full time to brown, but could be my oven. Did use sugar free caramel topping. So, so, so yummy!!!!
The cookies were good, however the caramel sauce leaks out. Maybe it was just me.
I did exactly the recipe and baked them for 15 min and at 7 min turned the cookie sheet around. They came out hard as a brick and needed to be thrown out. I saw this recipe 2 different times on your website and one called for 8-10 min not 15-17 . I took the recipe from your magazine that I get which was for 15-17 min something is wrong!
So easy and so good! Used coconut flour and baked 14 minutes.
I substituted the flour for gluten free flour and used unsweetened coconut flakes instead of the sweetened coconut flakes for a less-sugar sweet taste and less-sugar consumption. They were perfect!
This was simple, quick, and used few ingredients/dishes. I sampled it just as a plain cookie, then with the caramel, and then with the salt. Just as the plain cookie, it was tough, yet tasty. With the caramel, it was slightly confusing. The salt brought it all together for me.