Only four ingredients – how easy is that? This is my latest entry for Project Pastry Queen. When I made these, they flattened out quite a bit but are still delicious. Make sure you pack the coconut into the measuring cup rather than just sprinkling it in. The macaroons have a delicate coconut taste balanced by rich dulce de leche and a few chocolate chips.
You can make your own dulce de leche, our buy it pre-made (much easier and way less time-consuming).
Store-bought dulce de leche is thick and creamy with a delicious caramel taste.
Shredded coconut and creamy dulce de leche studded with chocolate chips.
Dulce de Leche Macaroons
from The Pastry Queen, by Rebecca Rather (see link at bottom to get your own copy)
1 14 oz. can sweetened condensed milk
3 cups lightly packed sweetened flaked coconut
1 teaspoon vanilla extract
1 cup semisweet chocolate chips, or 1 cup toasted slivered almonds
Line two baking sheets with parchment paper. Set aside.
Remove the paper wrapper from the can of sweetened condensed milk. Use a can opener to make two small punctures in the top of the can. Set the can of milk in a medium saucepan (taller than the can of milk). Fill the saucepan with water to reach two-thirds of the way up the sides of the can. Cover the saucepan and bring the water to a boil over high heat. Lower the heat until the water simmers and simmer the milk for 1 hour. Check the saucepan periodically, adding water to make sure the water level does not drop below halfway. A bit of milk may seep out of the small holes in the can. Cook until the milk pooled on top of the can has turned a deep golden brown. Remove the can from the simmering water using a pot holder or tongs. Carefully open the can and use a rubber spatula to spoon the dulce de leche into a mixing bowl. Let cool at least 10 minutes.
Add coconut, vanilla and chocolate chips (or almonds) to dulce de leche in bowl. Mix well.
Use a firmly packed 1¾-inch diameter scoop or drop the spoonfuls of dough onto the prepared baking sheets, spacing them 2 inches apart. Wet your fingertips lightly with water and gently flatten the cookie dough (just press gently enough to smooth the hump in the tops). Bake for 12 to 14 minutes, until the edges are dark brown and crisp. Cool for 10 – 15 minutes before removing to racks to cool completely. Store the cookies in a airtight container, separating the layers with waxed paper to prevent them from sticking together, for up to one week, or freeze for up to one month. Makes about 1½ dozen.
