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
Good cookie with easy to follow directions- make sure to read the notes. Too many steps to make on a regular basis, but would be a unique addition to a holiday cookie tray.
Easy to follow directions, glad I read the notes before starting. Not a cookie I will make regularly, but is a tasty and unique addition for holiday cookie trays.
Very good!
These are amazing! Best of both worlds! Sweet and salty! Pleases both when you can’t choose!
Although, for myself I would half the salt, it would be just right! But that’s me
These are an absolute must make! To simplify I recommend making the caramel sauce the day before. And do not leave off the flaky sea salt!! Seriously these are to die for
These were so easy to make and look very impressive! The salted caramel is delicious
These are a must make! Really indulgent and if you make the salted caramel sauce ahead of time they’re not too challenging. Def don’t skip the flaky sea salt on top, it’s a perfect contrast to the sweetness! You will def not regret making these.
These were super good! Making the caramel was way easier than expected. Not too sweet and an easy spring bake.
How many days does the challenge go for ? Is there a deadline ?
Hi Betj, this challenge is for the entire month of April. You must submit your entry before 11:59PM Eastern on the last day of the month to be entered. Here’s everything else you need to know about the monthly Sally’s Baking Challenges!
A delicious, elegant desert that comes together in minutes.
All I can say is, YUM!!!!
Hello! I noticed it doesn’t say the eggs need to be room temperature. Do I use them cold? Thank you!
Hi Ashley, the eggs don’t need to be room temperature for this particular recipe. Cold is fine!
Easy Recipe as I am used to making Sally’s salted caramel recipe a lot. My husband loves macaroons, can’t wait for him to try this nice twist.
Very easy to make, as I am used to making Sally’s salted caramel recipe. The end result was a very tasty treat. My husband loves Macaroons, can’t wait for him to try this nice twist.
These and turned out amazing! Very easy to follow and were quick to bake too! So fudgy and sweet
First time making homemade caramel sauce and it was so delicious. Love this recipe.
All I can find at my local grocery is unsweetened shredded coconut 🙁 Any suggestions to sweeten them at home?
Hi Raven, we haven’t tested any, but we’d recommend a quick search online for a tutorial on how to sweeten your unsweetened coconut. Or, unsweetened coconut could work, but it’s very dry and you may need to increase the egg whites and add more sugar. Let us know if you find a helpful tutorial!
The recipe looks incredible. However, I am a diabetic. I need nutritional information. Can you add nutritional information to your recipes? A lot of other recipe sites do. Could you?
Hi Gayle! Yes, we are working on it! Some recipes have it, and we are slowly getting through many more. Thank you for the feedback!
Thanks for encouraging me to step outside of my comfort zone and make homemade caramel sauce! The cookie combination of crispiness, gooeyness, and sweetness is delicious!
The texture of the coconut is so delicious paired with the sweet and salty caramel. I love the baking challenge each month; Sally never misses.
Turned out perfect. This was the second time I have made Sally’s salted caramel sauce. Turned out amazing both times! I think I needed to pulse my coconut just a bit longer. The macaroons struggled to stay together after I pressed my thumb down. I just reshaped them after baking. Turned out just fine. Mine needed an extra 12 minutes in the oven. Absolutely amazing! Really happy with the outcome. Thanks for a great recipe.
Very good.
Are there any other filling options I can try instead of caramel?
Hi Saanya, you can try jam or lemon curd and I would add those before baking. If you’re looking to participate in the Sally’s Baking Challenge for April, the filling is the homemade salted caramel.
This recipe is delicious! I will probably make these again at some point.
Howdy. Just a probably dumb question but can I double the recipe or should I just make up two separate batches?
Hi Ken, absolutely. That’s not a problem at all! You’ll likely have to pulse the coconut in batches.
Can I use the frozen coconut?
Hi Emilee, you can use frozen and thawed sweetened shredded coconut, yes.
Want to try these and wondering if you can recommend a tried/tested alternative to white sugar. My daughter can’t have cane sugar. Personally, I find Monk Fruit too grainy. Any thoughts?
Hi Sharon, We’d love to help but we are not trained in baking with sugar substitutes. For best taste and texture (and so you don’t waste your time trying to adapt this recipe since it may not work properly), it may be more useful to find a recipe that is specifically formulated for sugar substitutes. Thank you!
do you think one could substitute a jam in the thumb print? and if so suggestions as to a brand?
or type.
we are not big caramel fans in my family…
Hi Debra! You absolutely can, and I would add it before baking. If you’re interested in participating in the Sally’s Baking Challenge for this month, the filling is caramel since it’s the more challenging part. Or you can try the alternate recipe.
Would it be possible to put caramel chips in the thumbprint instead of making the caramel from scratch?
Hi JB, you can certainly try that before or after baking the thumbprints, but you’ll miss some of that delicious gooey consistency. And for the challenge, I encourage you to try the homemade caramel!
Definitely getting some serious Girl Scout Samoas vibes (aka Caramel Delights)! Can’t wait to try these!!