Caramel Drop Coconut Macaroons
These little cookies come together in minutes and are totally worth the wait time involved in baking.
Bake these macaroons when you are cooking an island inspired menu for your date. They work well as part of an appetizer tray or as dessert served with ice cream and coffee spiked with Kahlua & cream.
- 2 cups shredded unsweetened coconut
- 1/3 cup sweetened condensed milk
- 2 tbsp. beaten egg white
- 3/4 tsp. vanilla
- 10 Werther's Original Chewey Caramels
Place unsweetened coconut and condensed milk in a mixing bowl. Beat the egg white with a fork until it is slightly foamy. Measure 2 tbsp. egg white and add to the coconut mixture. (Use the remaining egg white and yolk for scrambled eggs.) Add vanilla and mix well.
Preheat oven to 325.
Using 2 tablespoons, drop cookie dough onto a baking sheet lined with foil. Using the end of a sharp knife, make a shallow well in the top of each cookie. Cut each caramel into three pieces and place one piece on top of each cookie.
Bake cookies for 20 minutes or until the coconut begins to look slightly toasted.
Remove from oven and cool to room temperature.
You can also drizzle melted chocolate over each macaroon for a more decadent presentation.
Yields approximately 36 cookies. Approximately 135 calories per cookie.
Bake these macaroons when you are cooking an tropical island inspired menu for your date. They work well as part of an appetizer tray or as dessert served with ice cream and coffee spiked with Kahlua & cream.