Chocolate Chip Macaroons With Salted Candied Pecans

• 3 Tablespoons Butter
• 1/4 cups Brown Sugar
• 1-1/2 cup Pecan Halves
• 1 pinch Kosher Salt
• 14 ounces, weight Sweetened Coconut Flakes
• 14 ounces, fluid Sweetened, Condensed Milk
• 1/2 cups Flour
• 3/4 cups Mini Chocolate Chips

1. Melt brown sugar and butter in a large skillet over medium heat. Add in pecan halves and stir continuously for 5 minutes. Spread pecans onto waxed paper; sprinkle lightly with kosher salt.
2. Grease a baking sheet or line it with parchment paper or a silicone baking sheet.
3. In a mixing bowl, combine coconut, sweetened condensed milk and flour. Fold in chocolate chips. Using a melon scoop or spoons, drop the macaroon dough onto the prepared baking sheet.
4. Bake at 350 degrees for 8-10 minutes or until golden brown. Press a candied pecan into the top of each macaroon right after they come out of the oven.
5. Tip: use the leftover candied pecans in a salad to carry on the tastiness a little longer.

butter, ubc, pecan halves, kosher salt, coconut flakes, milk, flour, chocolate chips

Taken from tastykitchen.com/recipes/desserts/chocolate-chip-macaroons-with-salted-candied-pecans/ (may not work)