Cajeta Macaroons With Spiced Chocolate Recipe

Name: Cajeta Macaroons With Spiced Chocolate
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 - 14 ounces package sweetened flake coconut (or for a less sweet treat, use some unsweetened in there); 1 - 14 ounces can cajeta (dulce de leche); 1 teaspoon vanilla (preferably Mexican); 1/2 teaspoon almond extract; 2 egg whites; 1 pinch salt (generous); 10 ounces bittersweet chocolate chips; 1/2 teaspoon cinnamon; 1 pinch cayenne; 3 or 4 tablespoons heavy cream; flake salt

Servings: persons

1 - 14 ounces package sweetened flake coconut (or for a less sweet treat, use some unsweetened in there)
1 - 14 ounces can cajeta (dulce de leche)
1 teaspoon vanilla (preferably Mexican)
1/2 teaspoon almond extract
2 egg whites
1 pinch salt (generous)
10 ounces bittersweet chocolate chips
1/2 teaspoon cinnamon
1 pinch cayenne
3 or 4 tablespoons heavy cream
flake salt

1
Heat the oven to 325 and line two baking sheets with parchment. Mix the coconut, cajeta, vanilla, almond extract and salt together. Beat the egg whites until peaks form, then fold them into the macaroons 1/3 at a time. This is a stiff batter - it's OK just get them in there as best you can.
2
Drop the macaroons by the tablespoon onto the baking sheets. Bake them for 25 minutes, switching and rotating the sheets half way through, until they brown up on the bottom and edges. Allow them to cool on the parchment a bit before moving them to a cooling rack. I did this in two batches.
3
Melt the chocolate, cinnamon, cayenne and cream over low heat. Add enough cream to just make it smooth and dippable (is that a word?). Dip each macaroon halfway into the chocolate, then give each a few flakes of salt while it's still warm (so that the salt will stick) Line 'em up and eat 'em.
4
You may have leftover chocolate. Whisk it into warm milk and drink it!!!

726

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 - 14 ounces package sweetened flake coconut (or for a less sweet treat, use some unsweetened in there), 1 - 14 ounces can cajeta (dulce de leche), 1 teaspoon vanilla (preferably Mexican), 1/2 teaspoon almond extract, and more.

Yes, Cajeta Macaroons With Spiced Chocolate falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cajeta Macaroons With Spiced Chocolate

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions