Calm Before the Storm
There’ s a bit of a lull in Christmas preparation in my home today. The solitude is nice, but strange. I can’t help but think that I am missing out on some really important detail. With hubby’s family flying in from Winnipeg tomorrow, I really feel the pressure to get everything…’just so’.
Many Hands Make Light Work
Having the teens home from school and hubby home from work has been a Godsend. I’ve delegated many of the jobs that would normally keep me busy for days. It’s been great seeing everyone pull together to get everything ready on time and I don’t think I could have done it without them!
Last Minute Baking
Extra quiet time also means extra time to bake some last minute Christmas treats. I’ve never tried to make coconut macaroons before but why not start now? My boy especially likes them and would appreciate having them on the goodie tray. Macaroons are probably the easiest ‘last minute’ treat to make because they require few ingredients and no baking.
I set out to make just regular macaroons which are usually made with condensed milk. A quick check of my pantry revealed cans of light condensed milk and dulce de leche condensed milk. I wasn’t going to chance using the light condensed milk so I started this recipe with the can of dulce de leche.
Dulce de Leche Macaroons would have been delicious on their own but I have SO many bottles of extracts. You might say I have a bit of a collection. So, I set out to see which extract would work the best with dulce de leche. After passing up caramel (too similar) and lavender (yuck!), I settled on coffee extract.
Helpful Macaroon Hint
Be sure to firmly form the macaroons to prevent them from falling apart. My first batch was a bit loose and crumbly. NOTE: No one complained about having to eat the ‘ugly’ macaroons that fell apart.
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Get Your Caffeine Fix with Dish ‘n’ the Kitchen
Coffee and Dulce de leche Macaroons
Coffee and Dulce de Leche Macaroons
- 5 1/2 cups sweetened flaked coconut
- 2/3 cup flour
- 1/2 tsp salt
- 1 can (300 mL) Eagle Brand dulce de leche condensed milk
- 2 tsp vanilla extract
- 1 tsp coffee extract
- Preheat oven to 350 F. Line baking trays with parchment paper or silicone baking mats.
- Add coconut, flour, and salt to a large mixing bowl and stir to combine.
- Add dulce de leche, vanilla and coffee extracts, then mix all ingredients very well.
- Drop about 2 tsp mixture by rounded spoonful onto the prepared baking trays. Moisten your hands and form the dropped cookies into a firmer ball (otherwise they may pull apart during baking).
- Bake for 10-12 minutes. They will still be slightly soft when you take them out of the oven but they will firm up. Drizzle with melted chocolate if you like.