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 1/4 cups chopped pecans

1 c. chocolate baking chips

Preheat oven to 325º F

Mix together dry ingredients (rice flour, sea salt, coconut, pecans, 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. Bake for 16 min., rotating cookie sheets back-to-front and top-to-bottom halfway through. Cool on cookie sheets for 8 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

EagleBrand.com

Yield: 92 cookies