Recipe: Salted Caramel Toffee Coconut Macaroons

Ingredients

Preheat the oven to 325°F and line a baking sheet with parchment paper.
In a large bowl, combine the salted caramel sauce, sweetened condensed milk, egg white, vanilla extract, and salt until mixed well.
Stir in the sweetened coconut and toffee bits until evenly combined.
Scoop about 2 tablespoons of the mixture onto the prepared baking sheet, forming mounds with a peak.
Bake for 17 to 20 minutes until slightly golden brown, then cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Melt the chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth.
Dip the bottoms of the cooled macaroons in the melted chocolate and place them on parchment paper to dry.
Store in an airtight container, preferably in the fridge if keeping for longer.

Servings

Calories

208

Total fat

Total carbohydrates

28g

Total protein

Sodium

118mg

Cholesterol

5mg