Ingredients :
3 tbsp. milk
6 tbsp. salted butter
11 oz. bag Kraft caramels*, wrappers removed
4–5 cups shredded sweetened coconut
4 oz. melting chocolate, such as almond bark
Sea salt
Instructions :
-Add milk, butter also caramels to a big pot set on medium heat. Permit everything to melt, stir often so that blending doesn’t boil.
-While caramel is dissolved & smooth, add coconut, beginning with 4 cups. Blend together until coconut is well golden with caramel. Add additional coconut as wanted so that coconut is all well cover, but not too “damp”.
-Scoop out spoonful of about 1 1/2 large spoon of mixture on parchment paper.
-Permit to cool totally.
-In a little bowl, melt chocolate according to the package instructions.
-Dip bottoms of every macaroon to chocolate, and set back to the parchment paper to dry. Spread with some additional chocolate also powder with sea salt.
-Let cookies to firm fully, then serving.
ENJOY !