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.
One reader, Becca, commented: “So chewy, so delicious, so EASY!!! I love these cookies and I’ve never made them before today. I love the contrast with the caramel, chocolate, and salt. Will definitely make again!! ★★★★★”
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.
I also include a variation in my cookbook Sally’s Cookie Addiction, and a chocolate version is tucked inside those pages, too!
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:
- Use Sweetened Shredded Coconut: Sweetened coconut is extremely moist and a little sticky, which is exactly what you want. Unsweetened coconut could work, but it’s very dry and you may need to increase the egg whites and add more sugar. For best results, use sweetened.
- Amount: You may need to buy 2 packages of coconut, but you won’t use all of the second package. You need 17 ounces (481g) of sweetened shredded coconut, which is a standard (in the U.S.) 14-ounce (396g) package plus an additional 1 cup (85g) of coconut.
- Chop It/Pulse It: Pulse the coconut shreds in the food processor to chop up the pieces. Why? Finer pieces of coconut keep the macaroon thumbprints compact and help hold the shape better. I give it 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.
Other Ingredients You Need:
- Sugar: We’re using white granulated sugar to sweeten the macaroons.
- Salt + Vanilla Extract: The flavor enhancers all cookies need!
- Eggs: 1 whole egg + 2 egg whites bind everything together.
It’s a pretty short and simple list! We’ll add the caramel and chocolate drizzle after baking.
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.
Beat the egg and egg whites, sugar, salt, and vanilla extract together until foamy and the sugar is mostly dissolved. The trick here is to not over-beat the egg whites—this should take just a minute or two.
Avoid This: If you over-beat the eggs, you’ll end up with a stiff meringue-like mixture, and the baked macaroons will be very dry.
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.
Macaroons, Not Macarons
Remember, these are coconut macaroons, not macarons. (Today’s cookies are much quicker and easier!) If you want to learn how to make those delicate sandwich cookies, I have an in-depth French macarons tutorial.
P.S. If you love today’s flavor combination, try these chocolate caramel coconut cupcakes sometime!
Caramel Coconut Macaroon Thumbprints
- Prep Time: 30 minutes
- Cook Time: 24 minutes
- Total Time: 1 hour
- Yield: 22 to 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These naturally gluten-free caramel coconut macaroon thumbprints are sweet, moist, and chewy, with a delightfully crisp and toasty exterior with homemade salted caramel in the center. Finish with a drizzle of melted chocolate and a sprinkle of flaky sea salt. Be sure to pay attention to the exact amount of sweetened coconut you need. See recipe Note.
Ingredients
- 17 ounces (482g) sweetened shredded coconut (one 14-ounce bag + 1 cup)
- 1/2 cup (100g) granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract
- 1 large egg
- 2 large egg whites
- 1/2 cup (145g) homemade salted caramel sauce, cooled (see Note)
- one 4-ounce bar (113g) semi-sweet chocolate, finely chopped
- optional: sprinkle of flaky sea salt
Instructions
- Preliminary Note: 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).
- Melt the chocolate: 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.
Notes
- Make Ahead & Freezing Instructions: Macaroons, with or without caramel and chocolate, freeze well for up to 3 months. Thaw overnight in the refrigerator, then bring to room temperature. You can prepare the coconut macaroon dough up to 3 days in advance; cover tightly and refrigerate until ready to shape and bake. You can also make the salted caramel in advance. Cover tightly and store it in the refrigerator for up to 1 month. Microwave refrigerated caramel sauce in 10-second increments until it’s thin enough to spoon/drizzle into the macaroons, but not overly warm. 20 seconds is usually plenty.
- Special Tools (affiliate links): Food Processor (like this one or this one) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Electric Mixer (Handheld or Stand) | Silicone Spatula | Medium Cookie Scoop | Thin Spatula | Cooling Rack | Flaky Sea Salt
- Amount of coconut: You need 5 and 2/3 cups of sweetened shredded coconut, which is 17 ounces or 482g. This is more than 1 standard 14-ounce bag. If you aren’t using a scale, be sure to measure 5 and 2/3 cups before you pulse/chop it in step 3.
- Can I use unsweetened coconut? I love unsweetened coconut for a lot of baking recipes, but it’s not the best choice for this macaroon recipe. The macaroons will taste very dry. If you want to try it, you’ll need to increase the egg whites and sugar.
- Salted Caramel Note: If you want to make regular caramel, instead of salted caramel, reduce the salt in that recipe to 1/2 teaspoon. Additionally, it’s imperative for the caramel to be cool before spooning in the macaroon thumbprints. I recommend making it in advance.
Reader Comments and Reviews
I can’t believe how easy these were to make, including the salted caramel. Hubby says, I need to make them again.
I found this recipe to be simple and easy to prepare. I really appreciate all of the tips and suggestions Sally provides in her recipes to ensure success. The salted caramel was definitely the star of the show for us! Thank you for another delicious and fun recipe!
These macaroons were delicious and this recipe wasn’t too tricky. I will make them again for sure.
So simple and delicious. Thank you for the thoughtful recipe and instructions!
Great recipe! Somewhat difficult to mold initially, but they came out of the oven tasting great! Very popular at work!
These are dangerously delicious. I’m going to have to practice major self control to not eat every one. Thanks for another amazing recipe Sally!
For any coconut lovers out there like myself, this is a delicious sweet treat. With a little added salt on top, this is perfect if you want a combination of sweetness with that hint of saltiness on top.
Having just one satisfies my sweet tooth, but no complaints here because I’m always up for some deliciousness in my life.
P.S. Be careful with the caramel. I was ‘taste testing’ it a bit while the macaroons baked and it’s dangerous to have around.
I wouldn’t typically bake macaroons but the April challenge gave me the chance to try this! I did half the quantity of the salted caramel and it was the perfect amount (with a little leftover, yum!). They were so easy to put together and lovely and chewy after 20 minutes in the oven.
These were so delicious! I love that that are naturally gluten-free. They have the perfect balance of sweetness. The salted caramel is amazing – I could eat it straight!
I love any excuse to use Sally’s homemade Carmel sauce! These were simple but tasted so fancy. The texture was spot on and the carmel added just the right amount of sweetness. My husband doesn’t even like coconut and he even loved these!
These are wonderful. Very refreshing.
Delcious! The caramel was kind of a pain. Mine very quickly got too solid to work with, but with heat and a little more cream it loosen up again to add to the macaroons.
These cookies are so good! They don’t stick together very well, but they hold together great after baking. Mine are much shaggier looking that Sally’s photo above. I will make them again and spend a little more time on the shaping.
I love that this is gluten free, but i was so nervous about drying out the coconut, that after 10 minutes over the time bake, i took them out even though there was only a whisp of brown to them. They were still delicious underbaked, but i think since i have a normal oven, not a nice whirling air convection bake oven, the time is a lot longer than what is stated. My mother with her convection bake oven found the time perfect.
This was a great idea for Easter month. Tasty and fun to make!
Quick and impressive dessert.
The salted caramel is delicious on its own, but combine it with the coconut macaroon and we are a heavenly combination. The cookies are so chewy, and the salt nicely balances the sweetness!
This recipe is definitely a keeper!
Very tasty! The recipe was very simple and easy to follow. I will be making these again in the future!
Live this recipe and that it was gluten free!
Can’t wait to make this for my mom’s birthday! Her favorite cookie with a turtle twist! The salted caramel will be divine drizzled on top!
Very delicious take on macaroons. Excellent dessert for the holidays. Everyone loved them!
These are very good! They were relatively simple to make, my only issue was shaping them. They didn’t stick together well out of the cookie scoop, but were veryyy sticky when I formed them with my hands. Otherwise a wonderful recipe, definitely will make again!
Very yummy! I think my oven baked hot, so I should have pulled them out before 18 minutes, but they were great! I love having more uses for the salted caramel. It’s a staple at my house.
Our family is not big coconut fans, but these were pretty good! I tried to make half recipe, but i think i added too much egg or something because they kind of leaked. But the salted caramel was delicious!!
These cookies are so delicious. Adding the salted caramel takes these yummy macaroons to the next level.
This recipe was surprisingly easy to follow and the results were fantastic. The flavor was outstanding, and the combination of textures made each bite perfect. I’ll definitely be making these again! I highly recommend finishing them with a sprinkle of flaky sea salt — it really takes them to the next level.
Easiest macaroons i’ve ever made! These were very moist and perfect.
These were fantastic and so easy! The homemade caramel is delicious. I’ll definitely be making again as a topping for other items. Love all your recipes! I haven’t encountered a bad one yet and I bake a lot!
This was an quick recipe to pull together, I used a 2 in. biscuit cutter as a mold to help keep them uniform. It nice to have a treat that most can enjoy! Making the caramel was necessary too, now I have some on hand! Thanks