1-Preheat oven and prepare baking sheet. Start by preheating your oven to 325°F and lining a large baking sheet with parchment paper or a silicone baking mat for even cooking.

2-Mix wet ingredients first, then add dry ones. In a large bowl, mix together the salted caramel sauce, sweetened condensed milk, egg white, vanilla extract, and salt until everything is well combined. Then, add the shredded coconut and toffee bits, stirring thoroughly to make sure they’re evenly distributed.

3-Scoop and shape the mounds. Next, scoop about 2 tablespoons of the sticky mixture onto the baking sheet, forming little mounds with a peak on top by gently squeezing the dough with your hands.

4-Bake and cool properly. Bake them for 17 to 20 minutes until they’re lightly golden brown, then let them cool on the baking sheet for 5 minutes to firm up before moving to a cooling rack.

5-Dip in melted chocolate and let set. For the finishing touch, melt the chocolate chips in a microwave-safe bowl, stirring every 20 seconds until smooth, and dip the bottom of each cooled macaroon in the chocolate before placing them on parchment or wax paper to set.