These Caramel Coconut Macaroon Thumbprints are everything you love about a classic coconut macaroon — golden, chewy, and toasty — but taken to the next level with a rich caramel center. The first time I made them, it was completely by accident. I had leftover caramel sauce from another recipe and a half-bag of shredded coconut. I decided to mix up a quick batch of macaroons and press a little well in the middle for the caramel. One bite later, I knew I’d struck gold.
Now these cookies have become a regular at our house right next to my Hawaiian Pineapple Coconut Thumbprint Cookies and Soft Butter Pecan Cookies. They’re gooey, chewy, perfectly sweet, and look beautiful on any cookie tray.
Caramel Coconut Macaroon Thumbprints
Ingredients
Equipment
Method
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- In a large bowl, mix shredded coconut, condensed milk, vanilla, and salt. In a separate bowl, beat the egg white until soft peaks form, then gently fold it into the coconut mixture.
- Scoop tablespoon-sized portions of dough onto the baking sheet. Use your thumb or the back of a spoon to press a small indentation in the center of each cookie.
- Bake for 18–20 minutes, or until the edges are golden brown and the tops are slightly crisp. Let them cool completely before filling.
- In a microwave-safe bowl, combine caramel candies and heavy cream. Heat in 20-second intervals, stirring until smooth.
- Spoon a bit of caramel into each indentation. Let set for 10 minutes, then drizzle with melted chocolate or sprinkle with sea salt if desired.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why You’ll Love Caramel Coconut Macaroon Thumbprints
If you’re a fan of coconut desserts, these cookies are going to be your new favorite treat. They have crisp edges, chewy centers, and that luscious caramel that makes every bite feel indulgent. They’re easy to make, gluten-free, and perfect for holidays or everyday baking.
If you like simple yet decadent recipes like my Coconut Macaroon Bites or Salted Caramel Shortbread Bars, these thumbprints will fit right into your dessert lineup.
Ingredients You’ll Need
For the Cookies:
- 3 cups sweetened shredded coconut
- ⅔ cup sweetened condensed milk
- 1 teaspoon vanilla extract
- 1 large egg white
- ¼ teaspoon salt
For the Filling:
- 12 soft caramel candies or ½ cup caramel sauce
- 2 tablespoons heavy cream
Optional Garnish:
- Melted chocolate drizzle or sea salt flakes
If you enjoy recipes that take simple ingredients and make them special, this one sits right alongside my Raspberry Thumbprint Cookies — both look fancy but are totally beginner-friendly.
How to Make Caramel Coconut Macaroon Thumbprints
Step 1: Preheat and Prepare
Preheat the oven to 325°F and line a baking sheet with parchment paper.
Step 2: Mix the Macaroon Dough
In a large bowl, mix shredded coconut, condensed milk, vanilla, and salt. In a separate bowl, beat the egg white until soft peaks form, then gently fold it into the coconut mixture.
Step 3: Shape and Press
Scoop tablespoon-sized portions of dough onto the baking sheet. Use your thumb or the back of a spoon to press a small indentation in the center of each cookie.
Step 4: Bake Until Golden
Bake for 18–20 minutes, or until the edges are golden brown and the tops are slightly crisp. Let them cool completely before filling.
Step 5: Make the Caramel Filling
In a microwave-safe bowl, combine caramel candies and heavy cream. Heat in 20-second intervals, stirring until smooth.
Step 6: Fill and Finish
Spoon a bit of caramel into each indentation. Let set for 10 minutes, then drizzle with melted chocolate or sprinkle with sea salt if desired.
If you love easy baking projects that yield stunning results, this one has the same foolproof charm as my Lemon Cream Cheese Cookies.
Tips for Perfect Caramel Coconut Macaroon Thumbprints
- Use parchment paper: It keeps the cookies from sticking and helps them bake evenly.
- Don’t skip whipping the egg white: It keeps the macaroons light and chewy.
- Let them cool before filling: This prevents the caramel from running.
- Add sea salt: A little sprinkle balances the sweetness beautifully.
These are the same kinds of small but powerful baking tricks I use for my Chocolate-Dipped Coconut Bars — it’s all about texture and balance.
How to Store and Freeze
Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze unfrosted cookies in a single layer, then thaw and add caramel when ready to serve.
Reheating: If caramel hardens, warm the cookies for a few seconds in the microwave to soften.
If you like make-ahead treats that store beautifully, my Soft Pumpkin Spice Cookies follow the same rule — soft, chewy, and freezer-friendly.
Flavor Variations
- Chocolate Caramel Thumbprints: Dip the bottoms in melted chocolate for a candy-like finish.
- Salted Coconut Caramel: Add a sprinkle of sea salt over the caramel for a gourmet twist.
- Toffee Crunch: Stir crushed toffee bits into the coconut mixture.
- Nutty Macaroons: Add finely chopped pecans or almonds for extra texture.
Like my Coconut Lime Bars, this recipe is versatile and easy to customize — all you need is a little creativity and your favorite add-ins.
Frequently Asked Questions
1. Can I use store-bought caramel sauce?
Yes, store-bought caramel works great — just warm it slightly before spooning it in.
2. Are these cookies gluten-free?
Yes! They’re made without flour, so they’re naturally gluten-free.
3. How do I keep macaroons chewy?
Don’t overbake them — once the edges turn golden, they’re done.
4. Can I dip them in chocolate?
Absolutely, and it makes them even more decadent!
The Final Bite
These Caramel Coconut Macaroon Thumbprints are chewy, golden, and filled with buttery caramel that melts in your mouth. They look bakery-level fancy but take just minutes to prepare — no mixer, no special tools, just a few pantry staples.
Serve them at your next holiday party or bake sale alongside my Hawaiian Pineapple Coconut Thumbprint Cookies and Coconut Cream Pie Bars, and you’ll have a dessert spread that’s sweet, tropical, and impossible to resist.