Dulce De Leche Coconut Macaroons Recipe

Stack of 4 Salted Dulce de Leche Coconut Macaroons, witht he bottoms covered in chocolate.

5 from 11 votes

Dulce De Leche Coconut Macaroons Recipe

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!

*Please note that the prep time does not include making the dulce de leche. You can also purchase it (link in ingredients).

*Makes about 36 | about 2 per serving

Prep Time15

Cook Time15

Cooling Time1 30

Total Time2

Course: Dessert

Cuisine: American, Jewish

Keyword: gluten-free cookies, great for cookie exchange, cookies for Jewish Holidays

Servings:

Calories: 153kcal

Author: Valentina K. Wein

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.
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.
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

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!

Nutritional information is automatically calculated, so it should only be used as an estimate.

Nutrition