These naturally gluten-free caramel coconut macaroon thumbprints are sweet, moist, and chewy, with a delightfully crisp and toasty exterior. Classic macaroons are quick and easy (no dough chilling required!), and come together with just a few simple ingredients. This upgraded version features a delicious pool of homemade salted caramel, a drizzle of melted chocolate, and a sprinkle of flaky sea salt. Perfection.
Have you ever made coconut macaroons? When done right, coconut macaroons taste like the irresistible coconut center of an Almond Joy or Mounds bar. Sweet, moist, and tons of texture! They’re a favorite in my collection of naturally gluten-free dessert recipes.
While the classic macaroon is delightful all on its own, today’s recipe features ooey-gooey salted caramel. Coconut + caramel + chocolate… these sweet caramel coconut macaroon thumbprints are sure to become your new favorite version of the humble cookie!
Why You’ll Love These Caramel Coconut Macaroon Thumbprints
- Just 5 ingredients in the base recipe
- No cookie dough chilling required
- Make-ahead friendly
- Naturally gluten free
- Like the Girl Scout Caramel Delite, only without the cookie layer!
While you can (and should) enjoy macaroons year round, I especially love these in the springtime; the thumbprint version is shaped like a little nest. Feel free to add a few jelly beans to the middles like we do for these jelly bean sugar cookies!
3 Notes About the Main Ingredient, Coconut:
Other Ingredients You Need:
How to Make Macaroon Thumbprints
Even though the process for making caramel coconut macaroon thumbprints is simple, I want to walk you through a few steps so you feel confident when it’s your turn in the kitchen.
Fold the chopped coconut shreds into the egg mixture until everything is combined and all the coconut is moistened.
After that, use a medium cookie scoop to shape 1.5-Tablespoon portions (about 28–30g each) of dough onto a lined baking sheet. Use a finger, thumb, or small measuring spoon to press an indent into the center of each macaroon.
You may need to use your hands to reshape the edges into a circle after you make the thumbprint. It’s a little messy!
Coconut macaroon thumbprints do not spread much while baking. Sometimes they can leak a little sugar/egg liquid, but if you chopped up the coconut enough, this shouldn’t happen.
Success Tip: Bake the macaroon thumbprints at 325°F (163°C)—the lower temperature helps ensure the centers are cooked before the exteriors burn.
These macaroon thumbprints take just about 20 to 24 minutes to bake. You want to take them out of the oven when they’re starting to turn a toasty, golden color but are still mostly white. Over-baking will dry out your coconut macaroons.
Salted Caramel Filling
My recipe for homemade salted caramel is one of the most loved recipes on my blog. Made with just 4 simple ingredients, homemade caramel sauce takes just a few minutes to prepare.
You won’t need the entire batch of this salted caramel to fill these cookies, but I have a list of more than 50 ways to eat salted caramel for you to peruse. The caramel keeps for weeks in the refrigerator, and I know you will find plenty of ways (or rather, excuses) to use up the leftover caramel!
A drizzle of melted chocolate and sprinkle of flaky sea salt are the finishing touch on these caramel coconut macaroon thumbprints.
P.S. If you love today’s flavor combination, try these chocolate caramel coconut cupcakes sometime!
Caramel Coconut Macaroon Thumbprints Recipe
Ingredients You’ll Need
Instructions
- Make the caramel sauce ahead of time, so it has time to cool and thicken. You do not want it hot or warm when spooning into the baked thumbprints.
- Preheat oven to 325°F (163°C). Line large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
- Place the coconut in a food processor and pulse until finely chopped (about 15 quick pulses). If you don’t have a food processor, spread the coconut out on a cutting board and give it all a rough chop.
- In a large bowl using a hand mixer or a stand mixer fitted with a whisk attachment, beat the egg, egg whites, sugar, salt, and vanilla together on medium-high speed until the sugar is dissolved and the mixture is frothy, about 1–2 minutes. Fold in the coconut until completely combined.
- Using a medium cookie scoop or a spoon, scoop 1.5 Tablespoons (about 30g) of the mixture and arrange 2 inches apart on prepared baking sheets. With your thumb, finger, or a small measuring spoon, press into the center of each macaroon to make an indent.
- Bake until lightly golden and set around the edges, 20–24 minutes. Keep a close eye on them after around 18 minutes. You want to take them out of the oven when they’re starting to turn a toasty, golden color but are still mostly white; over-baking will dry out your coconut macaroons.
- Cool for at least 10 minutes on the baking sheet set on a cooling rack.
- Spoon salted caramel into the middles of the macaroons (use however much will fit—about 1/2–1 teaspoon each).
- You can melt it in a double boiler or use the microwave. If using the microwave: place the chocolate in a medium heat-proof bowl or glass liquid measuring cup. Microwave for 20-second increments, stirring after each, until chocolate is completely melted and smooth. Drizzle chocolate over the cooled macaroons. Sprinkle with flaky sea salt, if desired. Allow chocolate and caramel to set, either at room temperature or in the refrigerator (to speed it up).
- Cover and store macaroons at room temperature for up to 3 days or in the refrigerator for up to 1 week.
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