Coconut Macaroons with Chocolate Chips and Caramel

Why chocolate chips AND caramel? Why not?! My son Kyle adores coconut macaroons, and I love making them because they're super easy and require just a handful of ingredients. This time, I decided to add a little piece of caramel in the center of each one - kinda like thumbprint cookies. The combination of coconut, caramel and chocolate is divine. 

Coconut Macaroons with Chocolate Chips and Caramel

14-ounce bag shredded coconut
14-ounce can sweetened condensed milk
1 teaspoon vanilla extract
2 large egg whites
1/4 cup mini semi-sweet chocolate chips
6 caramels, cut into 4 equal pieces (quartered)

Preheat the oven to 325 degrees. Line 2 baking pans with parchment paper.
In a large bowl, combine the coconut, condensed milk and vanilla. Mix well. 
Beat the egg whites with an electric mixer until soft peaks form. Fold the egg whites into the coconut mixture. Fold in the chocolate chips. 
Spoon the mixture onto the prepared pans, making 24 mounds. Press one piece of caramel into the center of each mound. 
Bake for 20 minutes, until golden.
Cool slightly before serving. 

Makes 24 macaroons