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zwei Dulce de Leche Kokosmakronen ohne Backen mit dunkler Schokolade auf einem goldenen Abtropfgitter

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!

Course Dessert, Snack
Cuisine American
Keyword coconut macaroons without eggs, dulce de leche macaroons, no bake coconut macaroons
Prep Time 30 minutes
Cook Time 8 minutes
Chilling 45 minutes
Total Time 1 hour 23 minutes
Servings 16
Calories 140 kcal

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

  1. Preheat oven: Preheat your oven to 180°C (350°F). Line a large baking sheet with parchment paper and set it aside.
  2. 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.

  3. 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.

  4. 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.
  5. Melt the chocolate: In a small bowl, melt the chocolate couverture in the microwave in 30-second intervals, stirring in between until smooth.
  6. 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.
  7. Add sea salt: Optional: Sprinkle the macaroons with sea salt flakes before the chocolate sets for an extra flavor boost.
  8. Chill and serve: Return the macaroons to the freezer (or refrigerator) until the chocolate is completely set – about 15 minutes.

Recipe Video