Description[]
Source: OUT of the BOX HOLIDAY BAKING - HAYLEY PARKER
I am such a fan of coconut macaroons because they’re like the easiest cookie out there. They don’t need any special ingredients or tools, they don’t need to chill, they don’t need to rest, they don’t need cucumber slices put over their eyes while you massage them and whisper that everything will be all right. They’re just here to party and have a good time. While regular macaroons are a staple on your cookie tray, you should also make room for this salted caramel version. One ingredient swap makes these ultra decadent with buttery caramel flavor and a nice sprinkling of salt on top. It only looks and tastes fancy, I promise!
Ingredients[]
- 5½ cups shredded coconut
- ⅔ cup all-purpose flour
- 1 teaspoon vanilla extract
- One 13-ounce can dulce de leche
- Sea salt
Directions[]
- Preheat the oven to 350°F.
- Line two baking sheets with parchment paper or silicone liners.
- Toss together the shredded coconut and flour in a large bowl until the flour coats the coconut evenly.
- Add in the vanilla extract and dulce de leche and mix well—mixture will be very thick.
- Using a tablespoon-size cookie dough scoop, drop rounded dough balls 1 inch apart on the prepared baking sheets.
- If any pieces of coconut are poking out of the dough ball, gently wet your fingers to press the coconut into the cookie.
- Sprinkle the tops of the cookies with sea salt.
- Bake for 12 to 15 minutes, rotating the pans halfway through the baking time, until golden brown.
- Cool on the baking sheets completely before serving.
YIELD: 15-18 COOKIES