Dulce de Leche Macaroons 36.000

Scott Suchman for The Washington Post

Holiday Cookies 2015 Dec 1, 2015

Caramely dulce de leche makes these one-bowl cookies chewy and buttery-tasting.

Make Ahead: The macaroons can be stored in an airtight container for up to 10 days or frozen for up to 1 month.

Where to Buy: Dulce de leche is available in the Latino section of most international grocery aisles.

36 cookies

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 36 cookies

  • 3 cups sweetened shredded coconut
  • 1 cup skinned hazelnuts, chopped (see NOTE)
  • 1 cup dulce de leche (see headnote)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt


Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone liners.

Combine the coconut, hazelnuts, dulce de leche, vanilla extract and salt in a mixing bowl until thoroughly blended. Drop by spoonfuls (36) on the baking sheets, spacing the spoonfuls an inch apart. Bake (middle rack) one sheet at a time for 12 to 15 minutes or until just set. Cool completely on the sheet; repeat with the remaining macaroons.

NOTE: To skin hazelnuts, spread them on a rimmed baking sheet, then toast in a 350-degree oven for about 15 minutes or until you see the skins crack. Immediately transfer them to a clean dish towel; wrap up and vigorously massage the mass of nuts (through the towel) until the skins have loosened and fallen away. Discard the skins.

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Recipe Source

Adapted from “Quick-Shop-&-Prep 5 Ingredient Baking,” by Jennifer McHenry (Page Street Publishing, 2015).

Tested by Finn Marks.

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