Salted Caramel Macaroons

Sarah Meuser, New Milford, CT, Bake-Off® Contest 45, 2012 Finalist
Prep Time 30 min
Cook Time 25 Min
Servings 60
Difficulty Easy

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 (12.25 oz.) jar Smucker's® Caramel Flavored Topping
  • 1 cup all-purpose flour
  • 1 1/4 tsps. 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

Directions

  • Step 1

    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.

  • Step 2

    Drop dough by rounded tablespoonfuls 1 inch apart onto cookie sheets. Lightly sprinkle tops with remaining 1/2 teaspoon sea salt.

  • Step 3

    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.

Serving size
(1 cookie of 60)

  • Calories 150
  • Calories from Fat70g
  • Total Fat 8g
  • Saturated Fat 5g
  • Polyunsaturated Fat 0g
  • Monounsaturated Fat 0g
  • Cholesterol 0mg
  • Sodium 110mg
  • Potassium 0mg
  • Total Carbohydrates 17g
  • Dietary Fiber 1g
  • Sugars 13g
  • Protein 1g
  • Vitamin A 0%
  • Vitamin C 0%
  • Vitamin D 0%
  • Calcium 0%
  • Thiamin 0%
  • Niacin 0%
  • Zinc 0%
  • Riboflavin 0%
  • Iron 0%

*Percent Daily Values are based on a 2,000 calorie diet

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