Cookie recipe: Dulce de Leche Macaroons

Caramely dulce de leche makes these one-bowl cookies chewy and buttery-tasting.
Dulce de Leche Macaroons
Dulce de Leche Macaroons

36 cookies

Caramely dulce de leche makes these one-bowl cookies chewy and buttery-tasting.

MAKE AHEAD: The macaroons can be stored in an airtight container for up to 10 days or frozen for up to 1 month.

Dulce de leche is available in the Latino section of most international grocery aisles.

Adapted from “Quick-Shop-&-Prep 5 Ingredient Baking,” by Jennifer McHenry (Page Street Publishing, 2015).

Ingredients

3 cups sweetened shredded coconut

1 cup skinned hazelnuts, chopped (see NOTE)

1 cup dulce de leche (see headnote)

1 teaspoon vanilla extract

1/2 teaspoon kosher salt

Steps

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone liners.

Combine the coconut, hazelnuts, dulce de leche, vanilla extract and salt in a mixing bowl until thoroughly blended. Drop by spoonfuls (36) on the baking sheets, spacing the spoonfuls an inch apart. Bake (middle rack) one sheet at a time for 12 to 15 minutes or until just set. Cool completely on the sheet; repeat with the remaining macaroons.

NOTE: To skin hazelnuts, spread them on a rimmed baking sheet, then toast in a 350-degree oven for about 15 minutes or until you see the skins crack. Immediately transfer them to a clean dish towel; wrap up and vigorously massage the mass of nuts (through the towel) until the skins have loosened and fallen away. Discard the skins.

Nutrition | Per cookie: 90 calories, 1 g protein, 9 g carbohydrates, 5 g fat, 3 g saturated fat, 0 mg cholesterol, 45 mg sodium, 0 g dietary fiber, 8 g sugar

Get more recipes, gifts ideas, fun activities for the kids, and a roundup of holiday traditions from The Daily Gazette’s special Celebrate page!

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