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Baked cookies drizzled with dulce de leche.


Crunchy, chewy, caramel-y, and absolutely delisious!
Course Dessert
Cuisine International
Keyword almond, coconut, cookies, dulce de leche
Prep Time 5 minutes
Cook Time 30 minutes
Servings 9 cookies
Author Milena M


  • Baking tray
  • Cookie scoop
  • Whisk
  • Mixing Bowls
  • Parchment Paper


  • 120 g AP Flour 1 cup
  • 100 g Desiccated/shredded coconut 1 cup
  • 75 g Almond 1/2 cup, plus extra for decoration
  • 1 t Baking Powder
  • 1/4 t Salt
  • 1 Egg
  • 50 g Coconut Oil 1/4c, melted
  • 1 t Vanilla Extract
  • 100 g Dulce de Leche 1/2 cup


  • Pre-heat the oven to 350F (180C)
  • Line a baking tray with parchment paper.
  • Melt the coconut oil.
  • Chop the almonds.
  • In a bowl sift the flour, add coconut, chopped almonds, baking powder, and salt. Mix everything.
  • In a separate bowl whisk the egg. Add the cooled coconut oil, and Dulce de Leche. Mix till smooth.
  • Add wet ingredients to the dry. Stir everything together.
  • Scoop out the dough and form a golf size ball. Shape it into a cookie shape (see photos).
  • Place each cookie on the baking tray leaving about 1.5-2 inches distance between each one.
  • This is optional but you can decorate each cookie by gently pressing an almond at the center of each.
  • Transfer to the oven. Bake for 25-30min. Time varies depending on your oven. Start checking after 20min. When they become golden on top, they are ready.
  • Pull them out and transfer them to a cooling rack. Once cooled you can drizzle them with an extra Dulce de Leche.
  • You can keep them at room temperature for up to a week. Or even better, in an airtight container for longer freshness.