Grant’s Two-Ingredient Coconut Macaroons
Coach Rob Mendez, Football Coach Born Without Limbs, Tells His I…
How to Make a Strawberry Negroni | John Cusimano
How to Make Baked Fish with Bay and Breadcrumbs | Rachael Ray
Justin Long on Directing His First Movie, Lady of the Manor + Th…
Rachael's Husband, John, Tells Kate Hudson He Wants to Hang Out …
How to Make Deviled Steaks and Marcella Hazan-Style Crispy Potat…
How to Make a Smokehouse Stack Burger | Billionaire Burger Boyz
How to Make Spaghetti alla Puttanesca | Rachael Ray
How to Make Lemon Posset | Jacques Pépin
How to Make Grilled Ginger-Sesame Chicken Salad | Curtis Stone
How to Make Oven Fried Chicken
How to Make 4 Mexican-Inspired Dishes with Pan-Roasted Salsa
Rachael Ray In Season Editor-in-Chief Talks Fall 2021 Italian Is…
At Grand Rapids' Amore Trattoria, You Come for the Authentic Ita…
See Rachael's Italian Dream Home In First Look At New Facebook W…
How to Make Spinach Ricotta Gnudi with Tomato Sauce and Crispy G…
How To Make Chicken Cacciatore | Rachael Ray
We Tried The TikTok Watermelon Slicer
How to Make Roasted Eggplant, Pepper and Tomato Pasta | Rachael …
You'll be eating these 2-ingredient coconut macaroons from former staffer Grant Melton while you're making them—we guarantee it.
Pro tip from Grant: If you can't find dulce de leche, place an unopened can of sweetened condensed milk in the bottom of a slow cooker. Pour in enough water to cover the can with at least 1/2 inch of water. Cook for 4 hours on high or 6 hours on low. Once cooked, remove the can from the water and cool completely before opening it.
- One 14-ounce can dulce de leche
- One 14-ounce bag sweetened shredded coconut
Preheat oven to 350°F.
In a small bowl, mix together dulce de leche and sweetened shredded coconut. Using a spoon, scoop mounds of coconut evenly into a 6-cup muffin tin.
Place the tin into the oven and bake for 15-20 minutes or until golden brown.