Salted Caramel Toffee Coconut Macaroons Dipped in Chocolate
Recipe from Two Peas and Their Pod
Chocolate dipped coconut macaroons with salted caramel and toffee. These macaroons are heavenly!
Preheat the oven to 325°F. Line a large baking sheet with parchment paper or a Silpat mat.
In a large bowl, stir together the salted caramel sauce, sweetened condensed milk, egg white, vanilla extract, and salt. Stir until combined. Add in the coconut and toffee bits and mix well.
With a spoon, scoop up about 2 tablespoons of the coconut mixture and place onto the prepared baking sheet. Form the cookies into mounds that have a peak at the top. Use your hands to gently squeeze the dough together to create a slight point at the top. Your hands will get sticky, but that's ok:)
Bake the macaroons for 17 to 20 minutes, or until slightly golden brown. Cool the cookies on the baking sheet for about 5 minutes or until they are firm and set. Transfer to a cooling rack and cool completely.
Melt chocolate chips in a microwave safe bowl. Make sure you keep stirring the chocolate every 20 seconds or so until chocolate is melted and smooth. Lay out a large piece of parchment paper or wax paper. Dip the bottom of the macaroons into the chocolate-just so the bottoms are covered. Set dipped cookies on the paper to dry. Dip all of the cookies and let them sit on the paper until completely dried. Store in an airtight container on the counter or in the fridge. I recommend the fridge if you are storing them for longer than a day or two or if you live in a warm and humid climate.
Calories: 208kcal | Carbohydrates: 28g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Cholesterol: 5mg | Sodium: 118mg | Potassium: 86mg | Fiber: 2g | Sugar: 21g | Vitamin A: 70IU | Vitamin C: 0.2mg | Calcium: 43mg | Iron: 0.5mg