HOW TO MAKE IT :
- Preheat the oven to 350°F. In a medium mixing bowl, mix together the flaked coconut, flour, salt, ½ cup almonds and English toffee bits. Stir until evenly distributed.
- Whisk together the egg with the heavy cream, then add to the same bowl bowl along with the flavorings and dulce de leche. Mix until fully combined, the mixture will be stiff.
- Use a 2 oz ice cream scoop or a Tbsp to separate into mounds.
- Place at least 1 ½ inches apart on a parchment paper lined baking sheet.
- Bake for 18-20 minutes.
- Unwrap the caramel filled kisses and gently press one into the center of each caramel-rum macaroon cookie.
- Cool on a cooling rack.
Notes
Dulce de Leche is luscious thick caramel. It’s readily available in the Hispanic foods section of most grocery stores.
