No Bake Dulce de Leche Coconut Macaroons
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Add these no Bake Dulce De Leche Coconut Macaroons to your holiday cookie platter. Super quick and easy to make with only 4 ingredients!
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Dulce de Leche Coconut Macaroons Without Eggs and No-Bake
These Dulce de Leche Coconut Macaroons are made with toasted coconut, dulce de leche, and dark chocolate. I mean, how can these NOT be delicious??? A delightful treat reminiscent of classic Girl Scout Cookies!
Why you’ll love these No Bake Macaroons
These coconut macaroons are:
- super easy to make,
- with only 4 ingredients,
- and don’t require egg whites like many traditional macaroon recipes.
- They have a sweet-salty buttery flavor and a pinch of sea salt is the perfect finishing touch!
Serving Suggestions:
These Dulce de Leche Macaroons are best enjoyed at room temperature or slightly chilled. I recommend taking them out of the fridge before serving so they reach their perfect chewy texture.
Storage & Freezing:
Store the macaroons in an airtight container, separated by layers of parchment paper. They will keep in the fridge for up to 4 days. Alternatively, you can freeze them for up to 3 months – just be sure to let them thaw before serving.
What is dulce de leche, and where can I get it?
Dulce de leche is a creamy, caramel-like sauce made from sweetened condensed milk that’s been slowly cooked down until it thickens and caramelizes. You can often find it in the international section of grocery stores, or you can easily make it at home by simmering a can of sweetened condensed milk in water for 2-3 hours until it turns golden.
How can I shape the macaroons perfectly?
Using an ice cream scoop is the easiest way to form uniform macaroons. If you use the same size scoop as I do, the macaroons will be about the size of a big walnut. You can use a melon baller for smaller cookies.
Can I add anything to the macaroons for extra flavor?
Absolutely! I like to keep things classic with some vanilla and added sea salt. For a fun twist, you can mix in a handful of chopped nuts, dried fruit, or even a pinch of cinnamon to the coconut mixture before shaping the macaroons. I also like to sprinkle some sea salt on top of the chocolate for a sweet-salty contrast.
More coconut macaroons recipes
Try my Caramel Coconut Macaroons, German Coconut Macaroons, my Viral Pistachio Coconut Macaroons and my Vegan Chocolate Macaroons.
No Bake Dulce de Leche Coconut Macaroons
Add these no Bake Dulce De Leche Coconut Macaroons to your holiday cookie platter. Super quick and easy to make with only 4 ingredients!
Ingredients
- 4 cups about 320 g sweetened shredded coconut
- 1 can about 400 g dulce de leche
- 2 tablespoons coconut oil
- 225 g chocolate couverture
- Sea salt flakes optional
- 1/2 tbsp vanilla paste or essence
Instructions
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Preheat oven: Preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper and set it aside.
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Toast the coconut: Spread the shredded coconut evenly on the baking sheet and toast it in the oven for about 10 minutes. Stir every 5 minutes until the coconut turns golden brown. Remove from the oven and let it cool completely.
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Melt the dulce de leche: In a large, microwave-safe bowl, mix the dulce de leche with the coconut oil, a big pinch of sea salt and vanilla. Heat in the microwave for 30-45 seconds, or until melted. Stir well. Don’t worry if the ingredients don’t fully combine – they will come together when you add the coconut.
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Form the macaroons: Add the toasted coconut to the dulce de leche mixture and gently fold until all the coconut is evenly coated. Use a tablespoon or a small ice cream scoop to shape the mixture into small balls and place them on the prepared baking sheet. Freeze the macaroons for about 30 minutes to firm them up.
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Melt the chocolate: In a small bowl, melt the chocolate couverture in the microwave in 30-second intervals, stirring in between until smooth.
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Dip in chocolate: Dip the bottom of each macaroon about ¼ inch into the melted chocolate and allow any excess chocolate to drip off. Place the macaroons back on the parchment paper and drizzle the remaining chocolate over the tops to create a decorative striped pattern.
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Add sea salt: Optional: Sprinkle the macaroons with sea salt flakes before the chocolate sets for an extra flavor boost.
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Chill and serve: Return the macaroons to the freezer (or refrigerator) until the chocolate is completely set – about 15 minutes.
