Grant’s Two-Ingredient Coconut Macaroons

by Rachael Ray Show Staff 9:00 AM, May 31, 2016

Aired May 31, 2016

Serves 6 macaroons

1 14-ounce can dulce de leche *see note
1 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.

*Note: 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.