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
Scale
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
