Dulce de Leche Macaroons – These macaroons are rich and nutty– made with toasted coconut and dulce de leche and then dipped in chocolate. Enjoy these macaroons with a sprinkle of sea salt for the perfect salty-sweet combination.
Dulce de Leche Macaroons
Be ready to have your mind blown by how delicious these dulce de leche macaroons are! I was inspired to make a macaroon version of the classic Girl Scout cookie – a samoa. To get the caramel flavor from the cookies, I opted to use dulce de leche which I mixed with coconut oil to thin it out and toasted coconut. Once scooped into balls, the bottom of each is dipped in chocolate before serving. They even better than a classic macaroon!
Common Questions About Making Dulce de Leche Macaroons
What are dulce de leche macaroons?
Dulce de leche macaroons are a spin on classic coconut macaroons that are made with toasted coconut, dulce de leche, coconut oil, and chocolate.
What is dulce de leche?
Dulce de leche is a canned, caramelized milk that has a rich caramel flavor. It is typically found in the baking section of grocery stores in the baking aisle but alternatively, you can always order it online.
How many servings does this recipe make?
This recipe makes about 30 macaroons but it can easily be doubled if you are making them for an event or holiday.
How long do these last?
Store the macaroons in an airtight container in the fridge for up to four days.
Ingredient Notes –
- Shredded coconut is used in both macaroons and samoas so that’s what we’re using here! I’m using shredded sweetened coconut.
- Dulce de leche adds a rich sweetness to the macaroons.
- Coconut oil helps thin the dulce de leche and hold the macaroons together.
- Chocolate bark melts smoothly and doesn’t require tempering. Keep in mind that if you use plain chocolate, you’ll need to temper it!
Looking for more easy dessert recipes? Check these out!
- Samoa Bars (chocolate, caramel, and coconut!)
- Chocolate Pots de Creme
- Samoa Cupcakes
- Butterscotch Pudding
Dulce de Leche Macaroons
Dulce de Leche Macaroons - These macaroons are rich and nutty– made with toasted coconut and dulce de leche and then dipped in chocolate. Enjoy these macaroons with a sprinkle of sea salt for the perfect salty-sweet combination.
Ingredients
- 4 cups shredded coconut
- 1 can (13.4 ounce) dulce de leche
- 2 tablespoons coconut oil
- 8 ounces chocolate bark (see notes)
Instructions
- Preheat the oven to 350 degrees F. Spread the coconut out on a rimmed baking sheet and bake for 15 minutes, or until it is golden brown. Allow it to cool completely before continuing.
- Line two large baking sheets with parchment paper and set them aside.
- Add the dulce de leche and coconut oil to a large microwave safe bowl. Heat for 30-45 seconds, or until the dulce de leche is melted. Whisk to combine.
- Add the shredded coconut and fold it into the mixture, making sure all of the coconut is coated with dulce de leche.
- Scoop out 1-tablespoon sized portions onto the prepared baking sheets. Place the macaroons in the freezer until they are set - about 30 minutes.
- Melt the chocolate bark in a small microwave safe bowl according to the package directions. Dip the bottom of each macaroon about 1/4" into the chocolate and then place it back onto the parchment paper. Transfer any remaining chocolate to a piping bag (or a ziploc bag with the end cut off) and drizzle it over the macaroons.
- Return the macaroons to the freezer (or fridge) and allow the chocolate to set completely - about 15 minutes.
- Store the macaroons in an airtight container in the fridge for up to four days.
Notes
* Chocolate bark melts smoothly and doesn’t require tempering. Keep in mind that if you use plain chocolate, you’ll need to temper it!
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