Samoa Coconut Macaroons

Dulce de Leche Coconut Macaroons are chewy, tasty treats that are made with sweetened shredded coconut, dulce de leche, and melted chocolate! Prep a batch in just 15 minutes!

Taking A Bite Of A Dulce de Leche Coconut Macaroon

Trade in those traditional cookies for a batch of these Dulce de Leche Coconut Macaroons! These chewy, sweet coconut cookies are sure to be a hit with everyone’s taste buds!

You’ll love how easy it is to make such a uniquely flavored treat using only 6 ingredients!

Ingredients For Dulce De Leche Coconut Macaroons

• Sweetened Coconut Flakes
• Dulce de leche
• Vanilla Extract
• Egg Whites
• Salt
• Chocolate Melting Wafers

Ingredient Notes

Though sweetened shredded coconut and dulce de leche are both very obvious key ingredients, there is a third one that hides in their shadows! And that’s the egg whites that get combined with salt and beaten until stiff peaks form.

The stiffened egg whites lend support to these coconut macaroons by binding and holding the ingredients together. These macaroons also take on their chewy texture from the beaten egg whites as well!

If beating egg whites until stiff peaks form intimidates you, I do have some tips to make the process a seamless one! First, room-temperature egg whites work best; I find setting them out about 20 to 30 minutes before I plan to use them makes a difference.

Second, make sure that the beaters and bowl are squeaky clean and free of any grease! Also, be careful not to allow any yolk into the bowl when separating them from the egg whites.

Once you start to beat the egg whites, you’re looking for firm, stiff peaks to form. When the peaks stand up on their own without collapsing, you are finished beating the egg whites.

How To Make Dulce de Leche Coconut Macaroons

1. Preheat the oven and line a baking sheet with parchment paper. Set this aside.
2. Pulse the sweetened coconut flakes in a food processor for smaller coconut flakes but not powder.
3. Mix the pulsed coconut, dulce de leche, and vanilla extract together until fully combined.
4. Beat the large egg whites and salt in a standing mixer bowl until stiff peaks form.
5. Fold the egg whites into the coconut mixture until it becomes evenly combined.
6. Portion the mixture onto the prepared baking sheets using a cookie scoop.
7. Bake until the tops and edges are golden. Then let them cool on the pan before transferring them to a wire rack to cool completely.
8. Once cooled, melt the chocolate melting wafers in the microwave until nice and smooth.
9. Dip the bottoms of each cookie in the melted chocolate and place them on parchment paper or wax paper to set. Drizzle chocolate over the top.

How To Store Dulce de Leche Coconut Macaroons

These coconut macaroons need to be stored at room temperature in an airtight container. They can then be enjoyed for up to a week!

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