Salted Caramel Macaroons

• Vegetarian

• Condiments

  • 1 (13 oz can Dulce de leche

• Baking & Spices

  • 2/3 cup All-purpose flour
  • 1/2 tsp Almond extract
  • 1 Sea salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 5 1/2 cups Coconut

Found on thedomesticrebel.com

Description

Ingredients

• 5 & ½ cups shredded coconut
• ⅔ cup all-purpose flour
• 1 tsp vanilla extract
• ½ tsp almond extract
• 1 (13 oz) can dulce de leche (or caramel-flavored sweetened condensed milk)
• Sea salt

Directions

• Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liners. Set aside.
• In a large bowl, combine the coconut, flour, vanilla and almond extracts and dulce de leche. Stir together with a rubber spatula until combined and moistened.
• Drop heaping Tablespoonfuls of the coconut mixture onto the baking sheets, about 1 apart. Using wet fingers, gently push any wonky edges into the cookie so its perfectly round; this will prevent those wonky edges from browning too quickly or burning. Sprinkle the tops of the cookies with sea salt.
• Bake for approx. 12-15 minutes or until golden and lightly toasted. Allow to cool to room temperature before serving.