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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.
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.