These Dulce de Leche Coconut Macaroons are chewy, moist, only moderately sweet, and delicious. Absolutely awesome!
Hello, everyone. I hope you’re doing great and enjoying the spring weather. I am going to keep it short and sweet this time and introduce you to these delightful Dulce de Leche Coconut Macaroons.
By the way, are you a macaron macaroon fan? It’s hard to decide. Macarons are something fancy and elegant, for a special occasion, while macaroons are a cheap and homestyle dessert. When it comes to these threats, it’s all about the texture. Macarons are delicate and fragile while macaroons are lumpy and dense. But both are so great! Fun fact. The French word “macaron” comes from the Italian word “macaroni” while the “macaroon” is the English version of the French “macaron”. The culinary world truly is amazing, right?
But I need to confess. We hate those macaroons you can buy at a grocery store. That’s too strong world, though; so let’s say we don’t enjoy them. They’re way overly sweet and sometimes have some strange aftertaste. Occasionally, they happen to be pretty delicious, but the next time – nope! Still, we give those grocery stores a chance 2-3 times a year.
So, since I’ve been making a lot of dulce de leche desserts over the last two months, I decided to make my own macaroons. Dulce de Leche Coconut Macaroons, to be specific! While you can buy coconut specifically for macaroons, I found it too finely shredded to my liking. As a result, I ended up using unsweetened shredded coconut. Combined just with a little bit of sugar and a generous amount of dulce de leche, this is a perfectly balanced dessert, moderately sweet and chewy. I didn’t want to dip them into chocolate, but feel free to do that – that would be even more delicious! And the best part? They will be ready like in 20 minutes or so – they are certainly not those fancy and time-consuming macarons :)
Well, I think I’ve given you enough reasons to make these delish Dulce de Leche Coconut Macaroons. I hope you will treat yourself.
See you next time!
- 1 large egg white
- 1/3 cup granulate (or light brown) sugar
- a good pinch of salt (about 1/4 tsp., more or less to your liking)
- 1 cup dulce de leche
- about 3 cups of unsweetened shredded coconut * See notes
- Preheat oven to 325 degrees F (165 degrees C). Line baking pans with parchment.
- In a large bowl, using a whisk, froth the egg, 30 seconds.
- Add the salt, sugar, and dulce de leche and mix to blend. Stir in the coconut.
- Using a spoon or ice cream scoop, form dough balls and place them on the baking sheets, leaving some space.
- Bake for about 15 minutes or until they become golden brown along the adges.
- Remove and completely cool. You can drizzle them with some melted chocolate if desired.
You might need a little bit less or more of the coconut. This depends on the size of the coconut flakes and the consistency of dulce de leche.