Yields about 28-30 macaroons
14 oz. sweetened coconut
14 oz. sweetened condensed milk
1/2 c. flour
3/4 c. mini chocolate chips
1 1/2 c. pecan halves
1/4 c. brown sugar
3 tbsp. butter
Melt brown sugar and butter in a large skillet over medium heat. Add in pecan halves and stir continuously for 5 minutes. Spread pecans onto wax paper; sprinkle lightly with kosher salt.
Grease a baking sheet or line it with parchment paper or a silicone baking sheet.
In a mixing bowl, combine coconut, sweetened condensed milk and flour. Fold in chocolate chips. Using a melon scoop or spoons, drop the macaroon dough onto the prepared baking sheet.
Bake at 350 for 8-10 minutes or until golden brown. Press a candied pecan into the top of each macaroon right after they come out of the oven.