Salted Caramel Macaroons
These Salted Caramel Macaroons are a simple, stunning cookie that takes no time at all! No chilling, no mixer required, one bowl. Easy peasy! If you cannot find dulce de leche, you can find caramel-flavored sweetened condensed milk that can be used in its place.
Servings: 15 -18
Ingredients
- 5½ cups shredded coconut
- 2/3 cup all-purpose flour
- 1 tsp vanilla extract
- 1/2 tsp almond extract
- 1 (13 oz can) dulce de leche (or caramel-flavored sweetened condensed milk)
- Sea salt
Instructions
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper or silicone liners. Set aside.
- In a large bowl, combine the coconut, flour, vanilla and almond extracts and dulce de leche. Stir together with a rubber spatula until combined and moistened.
- Drop heaping Tablespoonfuls of the coconut mixture onto the baking sheets, about 1" apart. Using wet fingers, gently push any wonky edges into the cookie so it's perfectly round; this will prevent those wonky edges from browning too quickly or burning. Sprinkle the tops of the cookies with sea salt.
- Bake for approx. 12-15 minutes or until golden and lightly toasted. Allow to cool to room temperature before serving.