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


  • 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


  • 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.

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