Name: Dulce de Leche Coconut Macaroons
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Latin American
Ingredients: 4 cups sweetened shredded coconut; 1 can (14 oz) sweetened condensed milk; 1 teaspoon vanilla extract; Pinch of salt; 1/2 cup dulce de leche (plus more for drizzling)

Chewy, golden coconut macaroons filled with rich, creamy dulce de leche — this recipe is a decadent twist on the classic version. I love how the combination of toasted coconut and smooth caramel creates a bite-sized dessert that’s both nostalgic and indulgent. Whether I’m baking for the holidays, a potluck, or just to satisfy a craving, these macaroons are always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 cups sweetened shredded coconut

1 can (14 oz) sweetened condensed milk

1 teaspoon vanilla extract

Pinch of salt

1/2 cup dulce de leche (plus more for drizzling)

Directions

I preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.

In a large bowl, I mix the shredded coconut, sweetened condensed milk, vanilla extract, and a pinch of salt until the mixture is well combined.

Using about 2 tablespoons of the mixture, I flatten it slightly in my hand and spoon a small amount of dulce de leche into the center.

I top it with a bit more coconut mixture and shape it into a mound, sealing the dulce de leche inside.

Once all the macaroons are shaped, I place them on the prepared baking sheet.

I bake for 20 to 25 minutes, or until the tops are golden brown.

After letting them cool completely, I drizzle extra dulce de leche over the top for an added touch of sweetness.

Servings and timing

Servings: 18 macaroons

Prep time: 15 minutes

Cook time: 25 minutes

Total time: 40 minutes

Calories per macaroon: 210 kcal

Variations

When I want to switch things up, I sometimes dip the bottoms of the cooled macaroons in melted dark chocolate for an extra layer of richness. I’ve also added a dash of cinnamon or a sprinkle of sea salt over the drizzle for contrast. If I’m short on dulce de leche, I use caramel sauce as a quick substitute. For a nutty spin, mixing in a handful of chopped pecans or almonds works beautifully too.

Storage/Reheating

I store these macaroons in an airtight container at room temperature for up to 4 days. For longer storage, I freeze them in a single layer until firm, then transfer them to a freezer bag. They keep well for up to 2 months. I let them thaw at room temperature for about 30 minutes before serving. If I want to warm them slightly, a quick 10-second zap in the microwave brings back the gooey center.

FAQs

How do I prevent the macaroons from falling apart?

I make sure the mixture is well combined and sticky enough to hold its shape. If it’s too dry, I add a spoonful more of condensed milk.

Can I use unsweetened coconut?

Yes, but I prefer sweetened coconut for texture and flavor. If using unsweetened, I sometimes add a little extra condensed milk and sugar to balance it out.

Is there a substitute for dulce de leche?

I’ve used thick caramel sauce in a pinch, and it works well. Just make sure it’s not too runny so it stays in the center.

Can I make these macaroons dairy-free?

Yes, I’ve seen success using dairy-free condensed milk and coconut milk caramel. The texture will vary slightly but still taste great.

Why did my macaroons spread too much?

That usually happens if there’s too much moisture. I make sure not to overmix and I avoid overloading the dulce de leche center.

Conclusion

These Dulce de Leche Coconut Macaroons strike the perfect balance between chewy, gooey, and crispy. I love how easy they are to make while still delivering impressive flavor and texture. Whether I serve them as part of a dessert tray or pack them as a sweet gift, they always bring joy — and lots of requests for the recipe.

Recipe: