Gather the ingredients - * Shredded coconut * Dulce de leche * Chocolate bark * Coconut oil
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.
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 and drizzle it over the macaroons.
- Return the macaroons to the freezer (or fridge) and allow the chocolate to set completely - about 15 minutes. - Serve and enjoy!