Total Time
1min
Prep 1 min
Cook 0 mins

These sweet and salty delights make a fun twist for a cookie exchange.

Ingredients Nutrition

  • 1 12 cups sweetened flaked coconut
  • 1 cup honey roasted glazed macadamia nuts, finely chopped
  • 1 (14 ounce) bag caramels, unwrapped
  • 2 tablespoons butter
  • 2 tablespoons water
  • 1 teaspoon rum flavoring
  • 24 pretzel sticks

Directions

  1. Heat oven to 350. Spread coconut in even layer on large ungreased jelly-roll pan. Bake for 8 to 12 minutes, stirring occasionally, until very lightly toasted. Cool completely in pan.
  2. Add chopped macadamia nut to tasted coconut; stir. Set aside.
  3. Place caramels, butter and water in small saucepan. Cook over medium-low heat, stirring ocassionally until melted and smooth. Remove from heat; stir in rum flavoring.
  4. Working quickly, dip 1 pretzel rod into caramel mixture, using rubber spaula or spoon to coat three-fourths of pretzel. Shake off excess; immediately place into coconut mixture. Use hands to press coconut mixture firmly onto caramel. Place covered pretzel onto waxed paper. Cool completely.
  5. Store between sheets of waxed paper in container with tight-fitting lid.

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