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

Salted Dulce De Leche Coconut Macaroons

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
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
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!