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Dulce De Leche Coconut Macaroons

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Dulce De Leche Coconut Macaroons are sweet, salty, chewy, and chocolatey! Made with homemade Dulce de Leche, they’re gluten-free to boot!Stack of 4 Salted Dulce de Leche Coconut Macaroons, witht he bottoms covered in chocolate.

The holiday season is always cookie season! At least in my kitchen.

We give cookies, we get cookies, we eat cookies, we exchange cookies, and so on.

Macaroons seem to be especially popular around Easter and Passover.

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.

About a dozen Salted Dulce De Leche Coconut Macaroons on prachment.

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.

Spooonfull of homemade dulce de leche resting on the rim of a can.

One of the reasons these Dulce De Leche Coconut Macaroons are so magnificent is because of the homemade Dulce de Leche.

These are also gluten-free Macaroons, with no substitutions. This is typically an inherently gluten-free cookie.

Close up of a Salted Dulce De Leche Coconut Macaroon on prachment, with the bottom dipped in chocolate

Yes, you can definitely buy a prepared dulce de leche to save time, but it’s super cool to make your own. Check out how easy it is to make, and with only one ingredient.

Stack of 2 Salted Dulce de Leche Coconut Macaroons, with one cut in half.

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.

Can you freeze them?

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 up to two months.

About a dozen Salted Dulce De Leche Coconut Macaroons on prachment, drizzled with chocolate.

Enjoy every last delectable crumb of these Dulce De Leche Coconut Macaroons!

5 from 10 votes
Stack of 2 Salted Dulce de Leche Coconut Macaroons, with one cut in half.
Print
Salted Dulce De Leche Coconut Macaroons
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

If you would like to make your own Dulce de Leche, which is super simple, you should definitely do so the day before! Here's How to Make Dulce de Leche.  (You can of course purchase it to save time.)

*Makes about 36 | about 2 per serving

Course: Dessert
Cuisine: Jewish, American
Keyword: cookies for Jewish Holidays, great for cookie exchange, gluten-free cookies
Servings: 18
Calories: 108 kcal
Author: Valentina K. Wein
Ingredients
Instructions

  1. Preheat the oven to 325°F and cover two baking sheets with parchment paper. Set aside.

  2. 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.

  3. 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.

  4. 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.)

Recipe Notes

Making your own dulce de leche is super easy! Here's how!

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. Add more!

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Comments

  1. Caroline says

    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!

    Reply

  4. Mary Bostow says

    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!

    Reply

  7. Ron says

    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.

    Reply

    • valentina says

      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.

      Reply

  9. David @ Spiced says

    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! 🙂

    Reply

    • valentina says

      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. 🙂

      Reply

  13. nancy says

    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!!!

    Reply

  15. Christina Conte says

    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!

    Reply

    • valentina says

      Thank you so much! I used to be so confused about that issue, so I figure I better clear it up for everyone. 🙂

      Reply

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