Wow these are delicious and addictive! I really wanted something sweet to munch on, but we had no eggs. Finding a dessert recipe with no eggs is not an easy task! I’m glad I found these! Yum!
Salted Caramel Macaroons
adapted from cakespy
1 can (14 oz) Sweetened Condensed Milk
1 jar trader joes fleur del sol Caramel
1 cup All Purpose Flour
3/4 teaspoons kosher Salt
2 bags (14 oz each) shredded coconut
1 1/2Chopped Pecans
1 cup semi-sweet chocolate baking chips
Heat oven to 325°F. Line 2 large cookie sheets with cooking parchment paper; spray with Cooking Spray.
In large bowl, combine condensed milk, caramel topping, flour and salt; mix well. Stir in coconut, pecans and chocolate chips until well mixed.
Drop dough by rounded tablespoonfuls 1 inch apart onto cookie sheets.
Bake 20-25 minutes or until golden brown. Immediately remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. Store in airtight container.
We had a big Service Unit event this weekend where SWAPS and food are usually given by each troop to the others in attendance. My troop did a display (photo below, because I am so proud of them. This is only 75% of my troop, by the way!) on the history of Girl Scouts in the United States, in honor of the 100th Birthday of Girl Scouts. So, for our food we decided to make the/an original Girl Scout Cookie recipe. These were the origin of what is today known as the Trefoil or Shortbreads, depending on where in the country you are. They are a crispy, buttery sugar cookie of which I could have just eaten the dough all day, without cooking it! 🙂
The link to the recipe, above, gives some good history on where the Girl Scout cookie first started and became the largest Girl Run business in the world! If my troops 7800 boxes is any indication, I can only imagine!!!
The only difference to this recipe that was made was that we dropped the dough by rounded tablespoons rather than roll out and cut. We had to make a double batch and it was already so late we “cheated” a little 🙂
1 cup butter
1 cup sugar plus additional amount for topping (optional)
2 tablespoons milk
1 teaspoon vanilla
2 cups flour
1 teaspoon salt
2 teaspoons baking powder
Cream butter and the cup of sugar; add well-beaten eggs, then milk, vanilla, flour, salt, and baking powder. Refrigerate for at least 1 hour. Roll dough, cut into trefoil shapes, and sprinkle sugar on top, if desired. Bake in a quick oven (375°) for approximately 8 to 10 minutes or until the edges begin to brown. Makes six- to seven-dozen cookies.