~yields 24 macaroons
The Bits and Bobs:
1-14oz bag sweetened, shredded coconut
3/4 cup + 2 tbsp dulce de leche (can buy premade in the store)
3/4 tsp vanilla extract
2 egg whites
1/4 tsp (heaping) table salt
flaky sea salt for finishing
4 oz dark chocolate, melted (optional)
Preheat the oven to 325*F. Line two baking sheets with parchment paper and set aside.
In a big bowl mix together the coconut, dulce de leche, and vanilla until well combined. In a separate bowl, whisk or beat with an electric mixer the egg whites and salt together until you get stiff peaks. Fold the egg whites into the coconut mixture until evenly distributed.
Scoop heaping tablespoon mounds of the mixture onto the baking sheet, leaving space in between each ball. Bake for 25 minutes or until edges and tops are golden brown, rotating the pans once during the baking time. Sprinkle with a bit of the flaky sea salt when removed from the oven if not planning to use any chocolate. Allow to cool completely.
If using the chocolate, melt in the microwave for 45 seconds or over a double boiler until smooth. Drizzle or dip each macaroon with the melted chocolate then sprinkle with the sea salt. Allow to set up in the fridge for 30 minutes or so.