Dulce de Leche Macaroons

This week's Project Pastry Queen was picked by Missy of Creative Missy. The Macaroons are rich, sweet, and delicious. My youngest daughter loves Dulce de Leche so she thought I should shouldn't be adding it to coconut but these are good. My Mom loves Macaroons and she liked them. 

I didn't add anything else to the batch I made. You can add chocolate or toasted almonds but I kept it simple. I wish I had thought to add English toffee to them since I have been making English fare but next time I will. My next post will be back to my culinary English journey.

Dulce de Leche Macaroons
1 can of Dulce de Leche (click here for recipe)
3 cups lightly packed sweetened flaked coconut
2 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees F.
2. Line a baking sheet with parchment paper.
3. In a medium bowl, combine the cooled Dulce de Leche, coconut, and vanilla. Stir until combined.
4. Using a 1 3/4 inch diameter scoop, spoon a firmly packed spoonful of the coconut mixture onto the parchment lined baking sheet. Space the coconut mixture about 1 1/2 inches apart.
5. With a wet fingertip, lightly flatten the coconut mixture gently.
6. Bake the Macaroons for 12 to 14 minutes. The edges should be dark brown and crisp.
7. Allow the Macaroons to cool for 10 to 15 minutes.

Recipe adapted from The Pastry Queen cookbook by Rebecca Rather.

Did you already know...
-Toffee became popular in England in the late 1800s.
-In 1889, a toffee house owned by Mrs. Bushell was located outside the Everton Football Club (Everton FC).
-Many football patrons purchased vast quantities of the toffee.
-In 1892, the football club was moved and Mrs. Bushell received permission to sell her toffee inside the football stadium before the games.
-The Everton FC's nickname is The Toffees.
-In America, Everton FC is a soccer team.