These thumbprint cookies offer a unique twist on classic coconut macaroons. The contrast between the crispy coconut exterior and the smooth, sweet caramel center creates a decadent bite every time. They’re naturally gluten-free, easy to make, and look impressive without requiring advanced baking skills. Whether you’re a coconut lover or just looking for something different, these cookies will become a new favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
sweetened shredded coconut sweetened condensed milk vanilla extract egg whites salt soft caramels or caramel candies heavy cream
Directions
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Mix until well blended.
In a separate bowl, beat the egg whites and salt until stiff peaks form. Gently fold the egg whites into the coconut mixture.
Scoop tablespoon-sized amounts of the mixture and shape into balls. Place them on the prepared baking sheet, spacing them slightly apart.
Use your thumb or the back of a spoon to press an indentation into the center of each cookie.
Bake for 20–25 minutes or until the edges are golden brown and the cookies are set.
Allow the cookies to cool completely on the baking sheet.
In a microwave-safe bowl, combine the soft caramels and heavy cream. Microwave in short bursts, stirring between each, until smooth and melted.
Spoon the melted caramel into the center of each thumbprint. Let them sit at room temperature or refrigerate briefly to allow the caramel to set.
Servings and timing
This recipe makes approximately 24 cookies. Prep time: 15 minutes Cook time: 25 minutes Cooling and assembly time: 30 minutes Total time: about 1 hour 10 minutes
Variations
Chocolate drizzle: After filling with caramel, drizzle the tops with melted dark or milk chocolate for an elegant touch.
Sea salt: Sprinkle a pinch of flaky sea salt over the caramel centers for a sweet and salty contrast.
Dulce de leche filling: Swap out the melted caramels with canned dulce de leche for a richer flavor.
Nutty addition: Add finely chopped pecans or almonds to the coconut mixture for added crunch.
Different extracts: Replace vanilla with almond or coconut extract for a flavor twist.
Storage/Reheating
Store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, refrigerate them for up to 10 days. To freeze, layer the cookies between sheets of parchment paper in a freezer-safe container and freeze for up to 2 months. Let thaw at room temperature before serving. Avoid reheating, as the caramel center may melt and run.
FAQs
How do I keep the caramel from hardening too much?
Use heavy cream when melting the caramels to keep the caramel soft and chewy once set.
Can I use unsweetened coconut?
You can, but it will change the flavor and texture. The cookies may be less sweet and not as moist.
Do I need to beat the egg whites to stiff peaks?
Yes, this helps create a light texture and helps bind the coconut mixture effectively.
Can I use store-bought caramel sauce instead of melting caramels?
Yes, but make sure it’s thick enough to stay in the thumbprint without running.
Can I make these cookies ahead of time?
Absolutely. You can bake the cookies and store them, then add the caramel just before serving if desired.
Are these cookies gluten-free?
Yes, all the ingredients used are naturally gluten-free, but always check labels for cross-contamination.
What kind of caramels should I use?
Soft caramel candies work best, such as Kraft or Werther’s, for easy melting and smooth texture.
Can I use a different filling besides caramel?
Yes, you can use chocolate ganache, fruit preserves, or nut butters for variation.
How do I prevent the cookies from spreading too much?
Make sure to whip the egg whites properly and don’t overmix the final dough. Chilling briefly before baking can also help.
Can I toast the coconut before baking?
It’s not necessary, as the baking process toasts the coconut. Pre-toasting could result in overly browned cookies.
Conclusion
Caramel Coconut Macaroon Thumbprints are a sweet and satisfying treat with a perfect balance of texture and flavor. They’re easy to make, customizable, and sure to impress on any dessert table. Whether for a party, holiday baking, or a cozy homemade treat, these cookies deliver on both taste and visual appeal.
Caramel Coconut Macaroon Thumbprints are a delicious combination of chewy coconut macaroons and caramel-filled thumbprint cookies. Naturally gluten-free and easy to make, they feature a golden, crispy coconut shell with a rich, smooth caramel center—perfect for holidays or special occasions.
Author:Catherine
Prep Time:15 minutes
Cook Time:25 minutes
Total Time:1 hour 10 minutes
Yield:24 cookies
Category:Dessert
Method:Baking
Cuisine:American
Diet:Gluten Free
Ingredients
4 cups sweetened shredded coconut
1 can (14 oz) sweetened condensed milk
1 teaspoon vanilla extract
2 large egg whites
1/4 teaspoon salt
24 soft caramels or caramel candies
2 tablespoons heavy cream
Instructions
Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a large bowl, combine shredded coconut, sweetened condensed milk, and vanilla extract. Mix until well blended.
In a separate bowl, beat the egg whites and salt until stiff peaks form.
Gently fold the egg whites into the coconut mixture.
Scoop tablespoon-sized amounts of the mixture and shape into balls. Place them on the prepared baking sheet, spacing them slightly apart.
Use your thumb or the back of a spoon to press an indentation into the center of each cookie.
Bake for 20–25 minutes or until the edges are golden brown and the cookies are set.
Allow the cookies to cool completely on the baking sheet.
In a microwave-safe bowl, combine the soft caramels and heavy cream. Microwave in short bursts, stirring between each, until smooth and melted.
Spoon the melted caramel into the center of each thumbprint. Let them sit at room temperature or refrigerate briefly to allow the caramel to set.
Notes
For a sweet and salty contrast, sprinkle sea salt on top of the caramel.
Drizzle melted chocolate over the cookies for an elegant touch.
You can use dulce de leche instead of melted caramels for a richer flavor.
Store in an airtight container at room temperature for up to 5 days, or refrigerate for 10 days.
To freeze, layer cookies between parchment in a freezer-safe container for up to 2 months.
