Dulce De Leche Coconut Macaroons are sweet, salty, chewy, and chocolatey! Made with homemade Dulce de Leche, they're especially popular for Easter and Passover. And they're gluten-free to boot!
The holiday season is always cookie season! And really, so is every other season. At least in my kitchen. 😉
During the winter holidays, we give, receive, exchange, and of course devour cookies. Though cookies seem to the be the most popular around Christmas, they are most certainly more than welcome at every other holiday. And since Macaroons do not contain flour, they're a perfect dessert for Passover.
One of the reasons these gluten-free Dulce De Leche Coconut Macaroons are so magnificent is because of the homemade Dulce de Leche. That, combined with the chocolate and coconut, all in one bite, it not to be missed, whether or not you're celebrating anything.
About the Ingredients
- egg white - The egg white is whipped until it's frothy, which give the cookies structure and helps hold them together.
- granulated sugar - I don't recommend using brown sugar. Stick to the granulated!
- Kosher salt - If you use table salt, use half the amount.
- vanilla - I've tested this recipe with both pure vanilla extract and vanilla paste and both work well. Vanilla paste includes the beans so the flavor is a touch stronger.
- dulce de leche - Homemade Dulce de Leche is made from sweetened condensed milk, which is cow's milk that has had the water removed and sugar added to it. When the sweetened condensed milk is cooked very slowly, it turns into dulce de leche, which literally means "milk candy." It's very easy to make, though it takes a while (or inactive) cooking time. You can also find canned or jarred dulce de leche in most major grocery stores.
- unsweetened shredded coconut - Be sure to use unsweetened -- these are very sweet as they are. Some coconut is grated thicker than others -- any will work, but the finer the shred, the more refined the cookie will look.
- semisweet chocolate - Once baked, the cookies are dipped into melted chocolate. This is optional. (I always opt in.) For a less sweet option, use bittersweet chocolate.
How to Make Dulce De Leche Macaroons
- Make the dulce de leche if you haven't purchased it. It can be made up to two weeks ahead. Here are the dulce de leche instructions.
- Preheat the oven to 325°F and cover two baking sheets with parchment paper. Set aside.
- Whisk the egg white until it's frothy, about 30 seconds. Add the sugar, salt, vanilla, and dulce de leche, and mix to blend. Then use a spoon to fold in the coconut.
- Use 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.
- After about 10 minutes move the cookies to a cooling rack.
Recipe tip: There's a chance you may need a little more coconut. This will depend on the size of the coconut flakes, and/or the consistency of the dulce de leche. These are things that will just vary for every person who makes it. The key is that you want the batter to keep its shape when it hits the baking sheet. If it begins to spread/fall, there's not enough coconut, and you should add more.
- Once they are cool, dip the bottom of each cookie in melted chocolate, and then place it back on the parchment-lined baking sheet to let it set. It should take about an hour to set. Alternately, you can drizzle them with the melted chocolate (It should be left to set the same way.)
I love the thick layer of chocolate on the bottom of each macaroon, but you can also -- or in addition -- drizzle the chocolate on top.
Making Them Ahead and Storage
* The Macaroons should be made at least 3 hours ahead of time so they have time to cool completely before they're dipped into the chocolate, and then time to let it set.
- Room temperature. These cookies will keep in an airtight container for a few days, but are best the day they are made.
- Freezer. You can also freeze them in an airtight container for up to two months.
- Either way, it's a good idea to layer them with either parchment or wax paper.
What are Macaroons?
- Macaroons are usually very sweet, coconut based and can be made fairly quickly.
- Super popular in Jewish communities, Macaroons are said to have been a part of a mid-20th century campaign by kosher companies, to capitalize on the Jewish holiday market.
- They are an American twist on the French Macaron.
- Macaroons rarely contain dairy which makes them Pareve, which is a food or dish that's doesn't contain meat or dairy. (Kosher laws prohibit serving meat and dairy together.) So this could be why macaroons became a favorite dessert among Jewish communities.
- Macaroons are sort of rustic, lumpy looking cookies that vary in shape.
So then, what's a French Macaron?
- Other than the very minor difference in spelling, French Macarons are quite different from Macaroons.
- French Macarons are not overly sweet, meringue based, and can be quite difficult and time consuming to make.
- Made with almond flour, Macarons are delicate, very refined and are made in a wide variety of colors and flavors.
- Originally from Italy, when they made their way to France, Macarons transformed from a single cookie to a sandwich cookie, with a filling of jam, ganache or buttercream.
- Here's an example of beautiful French Macarons.
More Amazing Gluten-Free Cookies
Enjoy every last delectable crumb of these Dulce De Leche Coconut Macaroons!
Dulce De Leche Coconut Macaroons Recipe
Ingredients
- 1 large egg white
- ⅓ cup granulated sugar
- ¾ teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup dulce de leche
- 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.
- 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.
- Let them cool on the baking sheet for at least 10 minutes, and then transfer them to a cooling rack. 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.)
NOTES
NUTRITION
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Caroline
OK, I really want to jump in the kitchen and make these as they have my name written all over them! While I'm not a huge sweet tooth, I do love dulce de leche so I am completely sold!
valentina
Thanks so much, Caroline! Hope you love them. 🙂
Caitlyn Erhardt
These sound amazing! Great recipe!
valentina
Thanks so much! 🙂
Tracy
These are my favorite cookies. I love the combo of coconut and cookies. Plus they're so easy to make. Love your recipe!
valentina
Thanks so much, Tracy.Yes they're so easy to throw together. Cheers!
Mary Bostow
I love how easy these are to make! Plus I pretty much always have these ingredients in my pantry. They’ll be great for a quick last minute treat for when I’m wanting something sweet!
valentina
Perfect! Thanks for checking out the recipe. 🙂
Cliona Keane
My family would love these at Christmas! We're always looking for new kinds of bakes to test out and these are a must try!
valentina
I hope you love them! Thanks!
Gerlinde @ Sunnycovechef
What a great recipe, I will bake the macaroons after I make my own dulce de Leche . Pinned!
valentina
I hope you love them! Thank you! 🙂
Ron
Valentina, I thought you had plans for that dulce de leche you posted. Your Salted Dulce De Leche Coconut Macaroons will be very popular at our dessert Julbord at Christmas. Macaroons are a classic Christmas cookie here so this one will work.
valentina
I always have plans for Dulce de Leche. 😉 I love learning about all of these traditions that are new to me -- I just looked up Julbord, and it sounds like so much fun during the holidays -- and like so much delicious food. Love it.
David
I love the chewiness of a coconut macaroon and these sound extra fabulous with the dulce de leche. Lovely!
valentina
Thanks so much, David! Happy cookie season.
David @ Spiced
It's amazing how different macarons are from macaroons! I'm sure they're related somehow, but on appearance they seem nothing alike. I'm loving how easy these macaroons are to make, though (unlike macarons!). And you're right...Christmas season is cookie season! 🙂
valentina
Yes, those differences are kinda cool. I love learning about that sort of thing. The French Macarons are so delicate and pretty, but my kind of cooking is better suited to the rustic Macaroons. 🙂 Enjoy the cookie season, and thank you checking out the cookies. 🙂
Deb|EastofEdenCooking
Serious #CookieMagic in every one of these little beauties!
valentina
Ooooh, "cookie magic!" I love the sound of that. Thank you! 🙂
Coco in the Kitchen
OMG All my fav things in one sweet, li'l package!
valentina
Thank you Colette. They are indeed little packages of deliciousness!
Ashley Walker
You had me at macaroons! The homemade dulce de leche and chocolate dip really put it over the top. These look absolutely delicious : )
valentina
Thanks so much, Ashley. I hope you might try them. Happy holiday season. 🙂
nancy
Ooooh..... these sound absolutely fantastic Valentina - I love the combo of the dulce de leche and coconut! Add in some chocolate and there you have it - the trifecta of the perfect cookie!!!
valentina
Thanks so much, Nancy! Love this comment!!!
John / Kitchen Riffs
Macaroons are great -- easy to make, and everyone loves them. Your version is superb! Really nice recipe -- lotta fun flavors. Thanks!
valentina
Many thanks, John. Yes, I love how easy they are, too. Fun, indeed. 🙂
Christina Conte
I love that you set everyone straight on the macaroon vs. macaron issue! HUGE pet peeve of mine to see one or the other called by the wrong name. Thank you, Valentina. 🙂 That said, I ADORE macaroons! Especially dipped in chocolate. Coconut is a weakness for me! Looks like a crazy good recipe! Must make!
valentina
Thank you so much! I used to be so confused about that issue, so I figure I better clear it up for everyone. 🙂