I’m back from a wonderful holiday. We climbed rocks beneath amazing waterfalls, walked through unbelievable Sequoia trunks, and sipped coffee without rushing off anywhere. It was relaxing and rejuvenating.
And I so hope you enjoyed your food “drop-off” while I was away. I’m sorry I couldn’t get your dessert to you any sooner, but here it is!
If you’re celebrating Passover this weekend, please never mind the delicious Rosemary Garlic Pork Chops I “delivered” on Tuesday ;-), but please do partake in these super yummy, gluten-free, perfect-for-Passover Salted Dulce De Leche Macaroons!One of the reasons these cookies are so magnificent is because homemade Dulce de Leche is the key ingredient.
It’s so easy to make and really makes a difference.
And I’m also bringing them to an Easter brunch the next day! What a delightful weekend to look forward to!
- 1 egg white
- 1/3 cup granulated sugar
- 3/4 teaspoon coarse sea salt plus a bit more for sprinkling
- 1 teaspoon vanilla extract
- 1 cup dulce de leche
- 2 cups very finely shredded unsweetened coconut
- 1/4 cup finely chopped semisweet chocolate melted
Preheat the oven to 325 degrees 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 1 1/4-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. Sprinkle each ball of batter with a bit more sea salt, and then bake in the preheated oven just until the cookies become golden brown along the edges, about 15 minutes.
Once they are cool, drizzle them with melted chocolate and serve!
1 day ahead: Make your own dulce de leche!
1 hour ahead: Make the batter, bake and cool the cookies.
These cookies will keep in an airtight container for a few days, but are best the day they are made. You can also freeze them in an airtight container for a couple of weeks.