CookingOnTheWeekends.com
Dulce De Leche Coconut Macaroons are sweet, salty, chewy, and chocolatey! Made with homemade Dulce de Leche, they’re gluten-free to boot!
Ingredients 1x2x3x
- 1 large egg white
- ⅓ cup granulated sugar
- ¾ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup dulce de leche (click here to learn how to make it yourself)
- about 3 cups unsweetened coconut, shredded (see notes!)
- ¾ cup finely chopped semisweet chocolate melted
Instructions
- Preheat the oven to 325°F and cover two baking sheets with parchment paper. Set aside.
- In a medium-sized mixing bowl, use a whisk to whip the egg white until it’s frothy, about 30 seconds. Add the sugar, salt, vanilla, and dulce de leche — mix to blend. Then use a spoon to mix in the coconut.
- Using a 1¼ inch ice-cream scoop or a spoon, form approximately 1 to 2 inch balls of dough and place them on the parchment-covered baking sheets, spacing them about 2 inches apart. Bake in the preheated oven just until the cookies become golden brown along the edges, about 15 minutes.
- Once they are cool, dip the bottom of each cookie in the melted chocolate, and then place it back on the parchment-lined baking sheet to let it set. This should take about an hour. Alternately, you can drizzle them with the melted chocolate (It should be left to set the same way.)