All it takes is three ingredients to make these fun caramel pecan macaroons. They are a bit caramelly candy and part coconut cookie. They are so delicious and super simple to make.
Apparently dulce de leche and I are having a bit of a thing right now. Can you blame us?
After making cajeta I just had to make some dulce de leche too. It is strangely satisfying to watch the milk concentrate and caramelize right before your eyes.
Then I had to make multiple batches to see how big of a difference the amount of baking soda makes. Spoiler alert: it makes quite the difference in the final color and less of a difference in the taste. So, needless to say I had a lot of homemade dulce de leche to use.
While eating it cold from the fridge on a spoon was a perfectly viable option in my eyes, I couldn’t wait to try more fun recipes with it!
So my brain got to clicking, which is always a little bit scary! If a lot of people make dulce de leche from cans of sweetened condensed milk and sweetened condensed milk makes yummy macaroons… why couldn’t dulce de leche?!
And if you are going to make caramelly macaroons, why not add pecans? I mean really, why not?
I envisioned it as a bit praline and a bit macaroon, or maybe like a german chocolate cake without the cake!
Of course, you don’t have to make your own dulce de leche. The canned stuff is really good and perfect for this recipe and for things like dulce de leche cheesecake.
It takes longer to gather the whole three ingredients than it does to stir these up. Then just use a small cookie scoop or a couple of teaspoons to transfer small amounts of batter to a sprayed cookies sheet.
Bake them until they are golden and set. Easy peasy!
Of course I couldn’t help but add some chocolate to some of them. Just dunk the bottoms or drizzle a bit of melted chocolate on to take them to the next level!
3 Ingredient Caramel Pecan Macaroons
Ingredients
- 1 14 oz bag sweetened coconut flakes
- ½ cup chopped pecans
- ¾ cup dulce de leche
Instructions
- Preheat oven to 350℉ and line a baking sheet with parchment paper.
- Stir together 1 14 oz bag sweetened coconut flakes, ½ cup chopped pecans, and ¾ cup dulce de leche.
- Scoop a rounded teaspoon at a time onto prepared pan
- Bake at 350℉ for 15-18 minutes.
- Cool completely and then remove from baking sheet.
- Store in an airtight container until ready to serve.
Notes
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