1 (11.25 oz.) can sugar-free sweetened condensed milk

12 oz. sugar-free caramel sauce

1 c. white whole wheat flour

1 1/4 t. sea salt

2 (14 oz.) bags shredded unsweetened coconut

1 c. sugar-free chocolate baking chips (I use Lily's Dark Chocolate Chips

Preheat oven to 325º F

Mix together dry ingredients (flour, sea salt, coconut, chocolate chips) in a large bowl.

Combine condensed milk and caramel sauce in a large mixing cup. Pour into dry ingredients, stirring until dough is uniformly sticky.

Drop by rounded teaspoonfuls onto cookie sheets lined with parchment paper. Grate a little coarse sea salt over the top. Bake for 14 min., rotating cookie sheets back-to-front and top-to-bottom halfway through. Cool on cookie sheets for 7 min. and then remove to wire rack to cool completely.

I have added 1 1/4 c. chopped pecans to this recipe, but they are optional. I left them out for the ale so that these could be tree nut free.

I normally make these gluten-free for the ale, and will do so with the non-sugar free ones, but did not do so for this recipe because I wanted to make sure I don't run out of gluten-free flour for the cookies that really NEED to be gluten-free. AFAIK there is no one coming to the ale that is both diebetic and gluten-free; if that turns out to be incorrect I will make something else for them.

Baking note to self: Use small cookie scoop to scoop out the cookies, 8 cookies per tray. Cookies do not spread significantly.

Pillsbury.com: Salted Caramel Macaroons

Yield: 95 cookies