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–+ servings

Salted Caramel Toffee Coconut Macaroons Dipped in Chocolate

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A delightful treat combining sweet and salty flavors with chewy coconut and crunchy toffee bits, dipped in rich chocolate.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 pieces
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Nutrition Notes

Ingredients
  

For the Macaroons
  • 1/3 cup salted caramel sauce
  • 1/3 cup sweetened condensed milk
  • 1 unit egg white Large size
  • 1 1/2 teaspoons vanilla extract Pure vanilla extract preferred
  • 1/4 teaspoon salt
  • 3 1/2 cups sweetened coconut Use fresh and soft coconut for best texture
  • 1/2 cup toffee bits
For the Chocolate Dip
  • 2 cups chocolate chips Semi-sweet or dark chocolate recommended

Method
 

Preparation
  1. Preheat the oven to 325°F (163°C). Line a large baking sheet with parchment paper or a Silpat mat.
  2. In a large bowl, stir together the salted caramel sauce, sweetened condensed milk, egg white, vanilla extract, and salt until combined.
  3. Add in the coconut and toffee bits, mixing well.
Baking
  1. With a spoon, scoop up about 2 tablespoons of the coconut mixture and place it onto the prepared baking sheet, forming the cookies into mounds with a peak at the top.
  2. Bake for 17 to 20 minutes or until slightly golden brown. Cool on the baking sheet for about 5 minutes, then transfer to a cooling rack to cool completely.
Dipping
  1. Melt the chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth.
  2. Dip the bottoms of the macaroons into the melted chocolate and set them on a large piece of parchment paper to dry.

Nutrition

Serving: 1gCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gSodium: 70mgFiber: 2gSugar: 12g

Notes

Store in an airtight container at room temperature for up to a week. If refrigerating, allow to come to room temperature before serving for best texture. Feel free to double dip in chocolate for more flavor.
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