These one-bowl cookies were quick to make and called for one of my favorite ingredients- dulce de leche. The crunchy roasted hazelnuts and chewy coconut provided nice contrasting textures as well.
This recipe was adapted from Quick-Shop-&-Prep 5 Ingredient Baking by Jennifer McHenry, via Scott Suchman of The Washington Post. I roasted and peeled the hazelnuts and adjusted the cookie size and resulting baking time. I double the recipe below and included them in my Christmas cookie assortment.
Yield: about 36 cookies
- 3 cups sweetened shredded coconut
- 1 cup raw hazelnuts
- 1 cup dulce de leche
- 1 teaspoon vanilla extract
- 1/2 teaspoon coarse salt
- Preheat the oven to 350 degrees, preferably on convection.
- Line two baking sheets with parchment paper or silicone liners. Set aside a third rimmed baking sheet, unlined, for the hazelnuts.
- Spread hazelnuts on the unlined, rimmed baking sheet. Toast in the 350-degree oven for about 20-25 minutes, or until you see the skins crack.
- Immediately transfer the nuts 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.
- When cool enough to handle, chop the hazelnuts.
- Combine the coconut, chopped hazelnuts, dulce de leche, vanilla extract and salt in a mixing bowl until thoroughly blended.
- Using a small cookie scoop, drop by spoonfuls (about 36) on the baking sheets, spacing the spoonfuls an inch apart.
- Bake, on the middle rack, one sheet at a time for 7 to 12 minutes, or until just set.
- Cool completely on the sheet; repeat with the remaining macaroons.
Make Ahead: The macaroons can be stored in an airtight container for up to 10 days or frozen for up to 1 month.
One Year Ago:
Two Years Ago:
Three Years Ago:
- Momofuku Milk Bar Corn Cookies
- Browned Butter Chocolate Chip Cookies
- Chocolate Chip & Walnut Blondies
Four Years Ago: