4 cups sweetened flaked coconut
14 oz dulce de leche (prepared or make your own)
2/3 cup miniature semisweet chocolate chips
1 teaspoon vanilla
Preheat oven to 350. In a large bowl, combine all ingredients thoroughly. Form into small balls (or use a medium-sized cookie scoop) and place 1/2 inch apart on parchment-lined baking sheet. Bake 10-12 minutes or until the edges are lightly browned. Slide the macaroons out ON the parchment paper onto the wire racks. Cool completely.
Yield: about 2 dozen
Macaroons are a Passover classic! I haven’t made them in years (since 2007, apparently!) but I do like them quite a bit. I have a hard time resisting coconut treats!
The other day I was perusing the kosher for Passover section at the grocery store the other day and saw kosher for Passover prepared dulce de leche! I immediately thought that it would make a great macaroon. I’ve always made the kind that uses egg whites to stick the coconut together but I know there is another method that uses sweetened condensed milk (which I have also seen in kosher for Passover cans and there are a ton of DIY recipes for it online) so why not dulce de leche? It’s a bit thicker and caramelized but you can use it in similar ways. Since we are not religious, I just use whatever I have on hand but there are options out there if you are more strict. I don’t want anyone to miss out on these delicious treats!
They are quite sweet, of course, but the sweetness is tempered slightly by the dark chocolate chips and the dark caramel notes of the dulce de leche. They also take only maybe 15 minutes to make so they are a perfect last minute dessert or gift.