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
It was hard trying to make the drizzle look good. Also, making the caramel was really difficult, but everything turned out amazing in the end. The caramel, coconut, and chocolate all complemented each other very nicely.
Easy, forgiving recipe. Tasty and gluten free!
I made these for the first time and they were so much fun! I am not a baker that makes things look pretty but these turned out great. The recipe was perfect and delicious. The caramel is amazing!! I am not quite sure what to do with the rest of the caramel, but I am sure I will figure out some fun ways to use it. I have never made caramel like this. Thank you!!!
These were great! I loved them and all my guests (except one who didn’t like coconut) loved them too. My husband was skeptical and said he didn’t think he liked macaroons, but even he said they were fantastic.
I love your salted caramel recipe as well and regularly use it – my favorite use for it is for homemade turtle ice cream.
We’re so happy you loved these, Kara!
These cookies were not the easiest to make. But well worth it. They taste great without the caramel and chocolate. But the caramel and the chocolate add a great flavor. My tester loved them also!!
I love coconut so this was a big hit with me. I also loved the extra challenge of making the caramel. The chocolate sends it over the top in the best way.
I have never tried to make macaroons but have us wanted to. The recipe came together easily and the homemade caramel was a great addition! Loved the drizzled chocolate on top too.
Literally SO GOOD! Such an easy recipe that turns out every time. If you have caramel made ahead of time this recipe comes together so quick for a perfect last minute dessert!
Never made salted caramel or macaroons before and this recipe was so straight forward and easy! My first attempt of the Carmel crystallized but just take it low and slow and it turns out beautiful! My friends family and coworkers all raved about these cookies.
Wow i love coconut and caramel…this cookie was delicious and simple!! Evetyone that tried them loved them. These will be joining my Easter dessert table!
What a delicious and fun baking challenge. What a decadent dessert. If I bake them again, I’d bake them a little longer. I was nervous they were going to dry out when I started seeing the coconut tips browning but they could have stayed in the oven a few more minutes. I couldn’t get the chocolate thin enough to drizzle so I put a dollop in the center and then added the caramel. This was my first time making caramel and it was fascinating and it smelled so yummy!
Yummy goodness! Chewy coconut, buttery caramel and chocolate drizzle. I’ll be making these again!
Easy to make and absolutely heavenly! The toasty coconut flavor is always a winner for me, and I pulled mine out at 18 minutes (thanks for the tip Sally!).
These are tasty and pretty straightforward. My biggest challenge was getting the caramel smooth enough and drizzling the chocolate.
Wet your hands and it will work 🙂 great recipe and delicious!
These were great and overall fast and easy. I took them to work and they were gone by the end of the day. Will definitely make again.
The cookies are very tasty and easy to make. I made quite a mess though and mine did not look very pretty. It is a little tricky to keep them together in a nice shape but I found it helped when I wet my fingers slightly.
Caramel coconut macaroon
Thumbprint
Are easy , gooey & fun to bake !
A favorite in April for Passover & Easter desserts
The Carmel in this recipe is the star of the show , I added almonds because it reminds me of an Almond joy bar. The coconut is chewy with a small amount of crunch and the chocolate IS the icing on the cake so to speak. My family loved them.
I bake each week for my Walking Club. This made them say that I should open a bakery.
A rich treat full of flavor and texture that I can share with my gf friends! Would be perfect if the recipe was tailored for one bag of sweetened coconut but I guess I’ll have to find a recipe for the rest of my second bag… not a bag problem to have. 🙂
Another winning recipe from Sally!!
Such a fun recipe! I love macaroons but have never had them with caramel and chocolate! I’ve never made my own caramel before but it turned out great. Lots of leftover caramel too which is great because I’ve just been eating it straight 🙂
Not changing my review, I just forgot to give it stars.
Definitely recommend the sweetened coconut, although was still really tasty with plain coconut too!
These were fabulous! My son-in-law is GF and he recently had a birthday so my 7 yr old grandson & I baked these for his birthday. We did reverse the chocolate and salted caramel at my grandsons request.
These were delicious and fairly simple. The caramel came together easily and chopping the coconut really helped them hold together. Mine were a touch overbaked, but that’s my fault, not the recipes.
Coconut caramel chocolatey deliciousness!!! It is worth making two recipes as just the homemade caramel itself is awesome (I had to sub in brown sugar, and it still turned out amazing!). My BF said the flavor of it brought back childhood memories of his grandma’s baking. Thank you for giving us a future classic!
Such a quick and easy recipe, my family LOVED them.
Surprisingly simple to make! These are a great idea for a quick cookie that doesn’t require extra time for cooling. Delicious and naturally gluten free, what’s not to love?