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Cocadas (coconut macaroons with dulce de leche)
Coconut macaroons are already a rich mouthful, and the addition of that glorious rich caramel flavour from the dulce de leche makes it a very special thing.
YIELDS
20
Ingredients
- 1/2 cup sweetened condensed milk
- 1 tablespoon cornstarch
- 2 large egg whites
- 1 teaspoon vanilla extract
- 4 cups dried shredded coconut (half sweetened, half unsweetened, or your choice)
- 1/3 cup dulce de leche
- 1 cup dark chocolate, coarsely chopped
- 1 tablespoon vegetable shortening
Directions
- In a large bowl, whisk together the sweetened condensed milk, cornstarch, egg whites, and vanilla. Stir in the coconut until well combined.
- If the dulce de leche is cold, microwave it for a few seconds until it is softened and can be stirred easily. Add to the coconut mixture. The mixture will be sticky, but you should be able to mold it into rounds. Cover the mixture and chill for about 30 minutes.
- Position a rack in the center of the oven and preheat to 350° F. With a tablespoon or a small ice cream scoop, make golf ball size mounds, about one ounce each. With damp hands, squeeze each mound together lightly until it sticks together, then shapes it into a ball or a pyramid. Place them on a baking sheet lined with parchment.
- Bake the cocadas until they are just starting to turn golden brown, 18 to 20 minutes, rotating the tray halfway through cooking time. Allow cooling completely.
- Place the chocolate and vegetable shortening in a heat-proof bowl over a pot of gently simmering water. Stir until the chocolate is melted.
- Dip each cocada into the chocolate to coat the bottom of the cookie, shaking off excess, then returning it to the baking sheet. Chill until the chocolate is set. Store cocodas in an airtight container for up to one week or freeze them for up to one month. Enjoy!
