If you’re looking for an irresistibly chewy, sweet, and showstopping cookie, Caramel Coconut Macaroon Thumbprints are exactly what you need in your dessert lineup. These cookies blend toasty coconut, gooey caramel, and a drizzling of rich chocolate for a flavor combination that just feels like a hug from the inside out. Every bite brings a burst of caramel and coconut—plus they’re gorgeous enough to steal any cookie platter at the holidays, yet easy enough for a weekday treat.
Ingredients You’ll Need
The best part about Caramel Coconut Macaroon Thumbprints is how a handful of simple ingredients transform into such a decadent treat. Each ingredient brings something special to the final cookie—whether it’s chewy texture, creamy caramel, or a hint of chocolatey richness.
- Sweetened shredded coconut: The backbone of these cookies; it gives them incredible chewiness and a golden, toasty finish.
- Sweetened condensed milk: Acts as the sticky binder and adds luscious, milky sweetness—don’t skip it!
- Vanilla extract: Just a teaspoon brings warmth and depth to the coconut flavor.
- Egg whites: Whipped to stiff peaks, they lighten the batter and give the macaroons satisfying lift.
- Salt: A pinch makes all the flavors pop and keeps the sweetness in check.
- Soft caramels (unwrapped): Once melted, these become the gooey centers that define Caramel Coconut Macaroon Thumbprints.
- Heavy cream: Ensures the melted caramel is silky-smooth and easy to spoon.
- Semisweet chocolate chips (optional): A quick drizzle turns these from delicious to downright irresistible with a touch of bittersweet contrast.
How to Make Caramel Coconut Macaroon Thumbprints
Step 1: Prepare Your Baking Sheet
Preheat your oven to 325°F (160°C) and line a large baking sheet with parchment paper. This step not only makes cleanup a breeze, but also prevents the macaroons from sticking and helps them develop those beautiful golden edges.
Step 2: Mix the Coconut Base
In a big mixing bowl, stir together the sweetened shredded coconut, sweetened condensed milk, and vanilla extract. Use a sturdy spatula, and make sure every shred of coconut is coated—you want the mixture sticky, cohesive, and fragrant with vanilla.
Step 3: Beat the Egg Whites
In a clean, dry bowl, beat the egg whites and salt with an electric mixer until stiff peaks form. This is crucial for that signature chewy-light macaroon texture. When you lift your beaters, the peaks should hold their shape without drooping.
Step 4: Fold and Scoop
Gently fold the fluffy egg whites into the coconut mixture, being careful not to deflate them. Once combined, scoop out tablespoon-sized mounds and drop them onto your prepared baking sheet, spacing them about 2 inches apart.
Step 5: Make the Thumbprints
Use your thumb or the back of a small spoon to press an indentation into the center of each coconut mound. Don’t press all the way through—just enough to make a cozy little well in the middle for the caramel.
Step 6: Bake to Perfection
Bake for 20 to 25 minutes, until the edges turn a deep golden brown and the centers are just set. Let them cool completely right on the baking sheet so they firm up and are easy to handle.
Step 7: Make the Caramel Filling
In a small saucepan over low heat, melt the soft caramels with the heavy cream, stirring constantly. When the mixture is smooth and glossy, spoon the warm caramel into each cooled thumbprint indentation. This step gives Caramel Coconut Macaroon Thumbprints their gooey, addictive center.
Step 8: Add (Optional) Chocolate Drizzle
If you’re feeling extra fancy, melt the semisweet chocolate chips and drizzle over the cooled cookies. Not only does it make them look bakery-worthy, but the chocolate ties all the flavors together beautifully.
How to Serve Caramel Coconut Macaroon Thumbprints
Garnishes
Give your Caramel Coconut Macaroon Thumbprints a pro touch by sprinkling flaky sea salt over the caramel before it sets. This little flourish balances the sweetness and makes them utterly unforgettable. You might also add a few toasted coconut flakes or a light dusting of cocoa powder for extra flair.
Side Dishes
These cookies shine alongside a cup of dark roast coffee or a refreshing glass of cold milk. For a dessert platter, pair with fruit—think sweet-tart fresh berries or juicy orange segments—to complement the richness of the caramel and coconut.
Creative Ways to Present
Stack them on a tiered tray for holiday parties, or package a few in pretty boxes as homemade gifts. Arrange Caramel Coconut Macaroon Thumbprints in cupcake liners for a neat, bakery-style look. If you’re feeling festive, add a tiny edible gold leaf to the caramel for a special touch!
Make Ahead and Storage
Storing Leftovers
Store leftover Caramel Coconut Macaroon Thumbprints in an airtight container at room temperature. They keep beautifully for up to five days, maintaining that perfect chewy texture without drying out. Stack cookies gently with parchment paper between layers to avoid sticking.
Freezing
These cookies freeze wonderfully. Just arrange cooled cookies in a single layer on a baking sheet to freeze solid, then transfer to an airtight freezer container. Caramel Coconut Macaroon Thumbprints can be frozen for up to 2 months. Thaw at room temperature before serving.
Reheating
If you love a warm, gooey center, pop a cookie in the microwave for just 8–10 seconds before eating. This softens the caramel perfectly without melting the chocolate garnish—a tiny detail, but trust me, it makes them feel fresh-from-the-oven again.
FAQs
Can I use unsweetened coconut instead of sweetened?
You can, but the cookies may come out less sweet and slightly drier. If you go this route, you may want to increase the condensed milk or add a couple tablespoons of sugar to achieve the right texture and sweetness.
Do Caramel Coconut Macaroon Thumbprints work as gluten-free treats?
Absolutely! This recipe is naturally gluten-free, just make sure your caramels and chocolate chips are certified gluten-free if needed. They’re a wonderful choice for anyone avoiding gluten but craving something indulgent.
Can I make the caramel filling from scratch?
Certainly! If you prefer homemade caramel, go ahead. Just make a small batch of soft caramel and spoon it into the centers once the cookies cool. The store-bought soft caramels are just a time-saving shortcut.
Why didn’t my egg whites whip up?
Egg whites won’t form stiff peaks if there’s any yolk or grease in the bowl. Always use a scrupulously clean mixing bowl (preferably glass or metal) and make sure no yolk sneaks in for best results.
Can I skip the chocolate drizzle?
Of course! The chocolate is totally optional. Caramel Coconut Macaroon Thumbprints are plenty delicious with (or without) that final chocolatey touch, so feel free to suit your crowd’s preferences.
Final Thoughts
Caramel Coconut Macaroon Thumbprints are pure joy in cookie form, and they always disappear fast in my house! If you give them a try, you’ll see firsthand why they’ve become a favorite for both special occasions and everyday cravings. Now go ahead—get baking and make your kitchen smell absolutely amazing!
Print
Caramel Coconut Macaroon Thumbprints Recipe
- Total Time: 45 minutes
- Yield: 18 cookies 1x
- Diet: Gluten-Free, Vegetarian
Description
These Caramel Coconut Macaroon Thumbprints are a delightful combination of sweet coconut macaroons filled with gooey caramel. Perfect for a special treat or holiday dessert.
Ingredients
For the Macaroons:
- 3 1/2 cups sweetened shredded coconut
- 3/4 cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 2 large egg whites
- 1/4 teaspoon salt
For the Filling:
- 18 soft caramels (unwrapped)
- 2 tablespoons heavy cream
- 1/4 cup semisweet chocolate chips (optional)
Instructions
- Preheat Oven: Preheat the oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Mix Macaroon Ingredients: In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract.
- Beat Egg Whites: In another bowl, beat egg whites and salt until stiff peaks form.
- Combine Mixtures: Gently fold beaten egg whites into the coconut mixture.
- Bake Macaroons: Scoop mounds onto the baking sheet, make an indentation in the center, and bake for 20-25 minutes.
- Prepare Filling: Melt caramels with heavy cream in a saucepan over low heat until smooth.
- Fill Macaroons: Spoon caramel into the center of each macaroon and drizzle with melted chocolate if desired.
- Set and Serve: Let the caramel and chocolate set before serving.
Notes
- Store in an airtight container for up to 5 days.
- For a salted caramel version, sprinkle sea salt on top of the caramel.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 16g
- Sodium: 65mg
- Fat: 9g
- Saturated Fat: 7g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
