Caramel-Rum Macaroon Cookies

• Refrigerated

  • 1 Egg, large

• Condiments

  • 1 14] oz can Dulce de leche

• Baking & Spices

  • 3/4 cup All-purpose flour
  • 30 Caramel filled chocolate candy kisses
  • 1/2 tsp Salt
  • 1 tsp Vanilla extract, pure

• Nuts & Seeds

  • 1/2 cup Almonds, toasted

• Dairy

  • 1/4 cup Heavy cream

• Desserts

  • 1 cup Chocolate covered english toffee bits

• Beer, Wine & Liquor

  • 2 tsp Rum extract, pure

• Other

  • 1 [14] oz angel flaked sweetened coconut

Found on melissassouthernstylekitchen.com

Description

Ingredients

• 1 [14] oz angel flaked sweetened coconut
• ¾ cup all-purpose flour
• ½ tsp salt
• ½ cup sliced almonds, toasted
• 1 cup chocolate covered English toffee bits
• 1 large egg, beaten
• ¼ cup heavy cream
• 2 tsp pure rum extract
• 1 tsp pure vanilla extract
• 1 [14] oz can dulce de leche
• 30 caramel filled chocolate candy kisses

Directions

• Preheat the oven to 350°F. In a medium mixing bowl, mix together the flaked coconut, flour, salt, ½ cup almonds and English toffee bits. Stir until evenly distributed.
• Whisk together the egg with the heavy cream, then add to the same bowl bowl along with the flavorings and dulce de leche. Mix until fully combined, the mixture will be stiff.
• Use a 2 oz ice cream scoop or a Tbsp to separate into mounds.
• Place at least 1½ inches apart on a parchment paper lined baking sheet.
• Bake for 18-20 minutes.
• Unwrap the caramel filled kisses and gently press one into the center of each caramel-rum macaroon cookie.
• Cool on a cooling rack.