• 12 ounces unsweetened coconut flakes
  • 10 ounces dulce de leche
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 egg whites
  • 12 ounces chocolate chips
  • Shortbread cookies


  1. Preheat oven to 325°F. In a bowl, mix coconut flakes and salt together. Then combine with dulce de leche and vanilla.
  2. Whip egg whites, until firm peaks form. Then gently fold the egg whites into the coconut flake mixture.
  3. Use a spoon or ice cream scoop and place mounds of batter onto a parchment-lined baking sheet.
  4. Bake for 15-20 minutes. Remove from oven and set aside to cool.
  5. Melt chocolate and dip shortbread cookies to cover. Place on parchment or wax paper and press one macaroon onto each chocolate-dipped cookie.
  6. Drizzle melted chocolate on top and chill in the fridge until set.