1 (14-ounce) can sweetened condensed milk
1 (12.5-ounce) jar caramel ice cream topping
1 cup all-purpose flour
¼ teaspoon salt (optional)
2 bags (14 ounces each) shredded sweetened coconut
1 ½ cups chopped almonds
1 cup milk chocolate chips
Heat oven to 325 degrees. Line 2 large baking sheets with parchment paper; spritz with cooking spray. (If you use Silpat liners, cooking spray is not necessary.)
In large bowl, combine sweetened condensed milk, caramel topping, flour and salt; mix well. Stir in coconut, almonds and chocolate chips until well mixed. (I mix by hand in large bowl with whisk, then spoon when adding coconut, etc. It's a very sticky and thick dough.)
Drop dough by rounded tablespoonfuls 1 inch apart onto cookie sheets. Bake 20 minutes or until golden brown.
Immediately remove from cookie sheets to cooling racks. (If using Silpat, macaroons can cool a minute or two before removing from cookie sheet.) Cool completely, about 30 minutes. Store in airtight container.
Yield: Makes 5 dozen.
Submitted by Shirley Buttacavoli, Brooksville