Salted Caramel Coconut Macaroons

Ingredients

• 5.5 cups sweetened flaked coconut
• 0.67 cups all-purpose flour
• 0.25 teaspoons salt
• 1 can sweetened condensed milk , 14 ounce
• 2 teaspoons vanilla extract
• 0.5 cups caramel ice cream topping
• 0.5 tablespoons Sea Salt , gray

Instructions

1. 1

   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. 2

   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. 3

   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. 4

   Spoon a scant teaspoon of caramel topping into each indentation. Sprinkle each with several flakes of sea salt.