COCONUT MACAROONS HAVE ALWAYS BEEN A BIG HIT IN MY FAMILY. AFTER MAKING THEM FOR MANY YEARS, IT WAS TIME FOR A NEW TWIST ON THIS OLD FAVORITE! WHY NOT USE DULCE DE LECHE IN THE MACAROON INSTEAD OF SWEETENED CONDENSED MILK! HERE IS A PICTURE OF HOW I MADE MY DULCE DE LECHE. OPEN 1 CAN OF SWEETENED CONDENSED MILK AND POUR IT INTO A SQUARE PYREX. COVER WITH FOIL AND PLACE IN A LARGER PAN FILLED HALFWAY UP THE SIDES WITH HOT WATER. BAKE AT 425 FOR 60-75 MINUTES UNTIL A BEAUTIFUL TAN COLOR. LET COOL. MMMMMMM!!!!
ONCE COOL, I WHIPPED UP MY USUAL MACAROON RECIPE:
IN BOWL, COMBINE 14 OUNCES COCONUT, 1 TSP. VANILLA, THE COOL DULCE DE LECHE AND 2 EGG WHITES YOU WHIPPED TO MEDIUM FIRM PEAKS. SCOOP ONTO PARCHMENT AND BAKE AT 325 FOR 25-30 MINUTES. THEY LOOKED GREAT INCREDIBLE ...BUT I WANTED SOMETHING EVEN MORE OVER THE TOP. ENTER MELTED CARAMEL!!!!
HERE YOU CAN SEE I DIPPED THE BOTTOMS IN SOME HOT CARAMEL. MMMMM!! IF YOU TRY THIS, ADD SOME CREAM TO YOUR CARAMELS AND MELT IN THE MICROWAVE. THEN, LAY THEM ON A GREASED SILPAT. DO NOT PLACE ON WAX PAPER OR YOU WILL HAVE A HUGE MESS. TRUST ME, I KNOW... BECAUSE I DID JUST THAT. LEARN FROM MY MISTAKES!!!! HAHAHA
THE FINAL STEP IS TO DIP THE CARAMEL BOTTOMS (ONCE SET) INTO MELTED MILK CHOCOLATE. UMMMM, HELLO HEAVENLY COOKIE!!!!!!! WANT A BITE?? OPEN WIDE!
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