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
Wonderful recipe. I will be making these again and again!
Yummy! Super easy recipe. The caramel isn’t the easiest thing, but I’ve made it plenty of times with other Sally recipes, so I didn’t have too much trouble. My daughter described this as a cross between macaroons and a Twix bar, she loved them!
These were amazing and such a hit with my family! Plus, making the full batch of salted caramel means leftovers for other goodies. So simple and so delicious! Would make again in a heartbeat.
So easy and so delicious! It is a very decedent cookie that was a perfect mix of textures! Love this recipe, will for sure make it again!
Fabulous cookie if you like coconut. I added some toasted chopped almonds. They were delicious, although not very pretty
Decadent and delicious cookies! This would be a company worthy dessert. Another great recipe.
Easy recipe with a fun twist with the salted caramel. Will make again!
Easy to follow recipe and got great reviews. Only problem I had was keeping it intact while making an indentation.
But it’s not to like when you combine coconut caramel and chocolate yummy. The recipe came together quickly, a bit of a challenge to get the cookie shape correct on the baking sheet but it was well worth the effort.
Turned out really great. Can’t wait to share with my coworkers on Monday!
These were so much easier to make than I expected. We already had a batch of salted caramel sauce ready from making Sally’s salted caramel apple pie a little while ago, so that was lucky! (And we still have some leftover to top on ice cream… So yummy!) And the rest of this recipe was so easy, I could do it with my toddler, who loved helping measure the coconut, and my seven year old, who loved decorating the baked cookies! We used the caramel, the drizzled chocolate, and some jellybeans to make it like a coconut nest like Sally mentioned in the recipe notes. What a fun Easter activity with my kids!
These were so good!! The homemade salted caramel would be god on anything! I had trouble getting the melted chocolate thin enough to drizzle so I added a little liquid coconut oil to thin it out.
Tasty
These are delicious. The macaroon cookie may be the simplest I’ve ever made, however it took making 2 batches of salted caramel to get it right. I ignored the suggestion to use only “pure cane sugar”, and the store-brand sugar I used never melted into a liquid. Used Domino for the 2nd batch and it worked like a charm. Baked cookies for around 18 minutes and they’re perfect.
These coconut caramel thumbprints were very good. My husband said I should make them again. He loved them Taking some to my work tomorrow
They were a lot simpler to make than I expected!
Absolutely delicious gluten free recipe! My celiac household always appreciates when Sally posts a Gf recipe! The macaroons took a bit more time to shape than I was expecting, but it was well worth the time to make the indent big enough to hold a pocket of that caramel. Perfect flavor combination!
I made these because I love love love coconut. These cookies were so easy to make and wonderful to eat. I brought them to my son’s daughter’s Baptism and they were gone before I could turn around. I will be putting this recipe in our file and making them more often! thanks
Simple and delicious!
Excellent recipe – very straightforward and easy to follow.
Delicious and easy to make! Sally never misses and these were no exception. I used a cookie scoop and pressed the dough very hard into the scoop, and I didn’t have any problem with it falling apart. I also dipped the bottoms in chocolate.
So easily to make and absolutely delicious!
These were fun and fairly easy to make!!!
These are beyond yummy! I may make them again for Easter!
I made my first ever caramel for these and both the sauce and the macaroons turned out delicious! Unfortunately I’m a poor drizzler of chocolate so they look a bit Jackson Pollock-y now. Still a great recipe!
These were easy to make and delicious. I did have some problems with the cookies sticking to the mat, but I was able to run a knife under them and they released.
I made this for the monthly baking challenge, they were good, I’m not a huge fan of coconut, but I love caramel, and the caramel sauce was great!
In the end these turned out so-so and taste ok, but I had a lot of problems along the way. The cookies would not shape into a circle and kept falling apart. I could also not press a thumbprint into them. My coconut was pulsed like Sally’s picture so I’m not sure how else to correct. I also had to bake these for about 15 minutes extra because they just were not browning at all. I eventually just pulled them out, not browned at all. Definitely will not make again.
Hi Megan, did the mixture seem dry? I wonder if your coconut was pulsed/processed too much. The mixture/dough should seem rather wet. Were you sure to use sweetened coconut? Thanks for trying them and for the feedback.
Sally, I love your recipes! I’m wondering how you make these cookies so perfectly round? Do you use a mold?
Hi Kristi, we use a medium cookie scoop to measure and shape the cookies. You may need to use your hands to reshape the edges into a circle after you make the thumbprint. It’s a little messy!
I made these for the baking challenge and they are so delicious! I was a bit concerned when I checked on them halfway and some were melting out sugar until I read further up the recipe about how that can happen if you don’t chop the coconut small enough. Make sure to chop it well! I also pulled mine out at 18 minutes as mentioned and next time I’ll check at the 16 minute mark as they were slightly more golden then I was expecting. Still 10/10 and toddler approved.