Ingredients
1
can (14 oz) Eagle Brand® Sweetened Condensed Milk
1
jar (12.25 oz) caramel ice cream topping
1
cup Pillsbury BEST® All Purpose Unbleached Flour
1 1/4
teaspoons sea salt
2
bags (14 oz each) shredded coconut
1 1/2
cups chopped pecans
1
cup semi-sweet chocolate baking chips
Preparation
Heat oven to 325°F. Line 2 large cookie sheets with cooking parchment paper; spray with Crisco® Original No-Stick Cooking Spray. In large bowl, combine condensed milk, caramel topping, flour and 3/4 teaspoon of the sea salt; mix well. Stir in coconut, pecans and chocolate chips until well mixed.
Drop dough by rounded tablespoonfuls 1 inch apart onto cookie sheets. Lightly sprinkle tops with remaining 1/2 teaspoon sea salt.
Bake 15 to 25 minutes or until golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in airtight container.
