No Bake Salted Caramel Coconut Macaroons

INGREDIENTS

• 5 tablespoons unsalted butter
• 2 tablespoons heavy cream
• 3 teaspoons Dixie Crystals Light Brown Sugar
• 11 ounce bag wrapped caramels, unwrapped
• 5-6 cups sweetened shredded coconut (can also use unsweetened)
• 4 ounces chocolate almond bark
• 1-2 teaspoons sea salt

DIRECTIONS

1. In a medium-sized heavy-bottomed saucepan melt butter, heavy cream, brown sugar, and caramels over medium heat. Keep stirring until smooth and sugar crystals are dissolved. (Can also use a double boiler to prevent scorching.)1
2. Remove pot from heat source and stir in coconut until fully combined with caramel. If mixture seems too wet, add a bit more coconut.
3. Allow to cool for 10 minutes. Scoop 1-2 tablespoons of coconut mixture onto parchment paper and allow to cool and set up completely.
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