Ingredients for - Salted Caramel Coconut Macaroons
How to cook deliciously - Salted Caramel Coconut Macaroons
1 . Stage
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.
2 . Stage
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.
3 . Stage
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.
4 . Stage
Spoon a scant teaspoon of caramel topping into each indentation. Sprinkle each with several flakes of sea salt.