Chocolate Chip Macaroons with Salted Candied Pecans

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 waxed 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 degrees 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.

Tip: use the leftover candied pecans in a salad to carry on the tastiness a little longer.