1 (11.25 oz.) can sweetened condensed coconut milk

1 recipe vegan caramel sauce

1 c. gluten-free flour

1 1/4 t. sea salt

2 (14 oz.) bags shredded coconut

1 c. chocolate baking 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've used bittersweet chocolate chips before, but this year I used semisweet, because that was the kind I could get that were gluten-free, vegan and tree nut and peanut free. Either kind of chips works fine.

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.

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Yield: 71 cookies