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Wednesday, April 2, 2025

Caramel Coconut Macaroon Thumbprints – Sally’s Baking Habit


These naturally gluten-free caramel coconut macaroon thumbprints are candy, moist, and chewy, with a delightfully crisp and toasty exterior. Basic macaroons are fast and simple (no dough chilling required!), and are available along with only a few easy components. This upgraded model contains a scrumptious pool of do-it-yourself salted caramel, a drizzle of melted chocolate, and a sprinkle of flaky sea salt. Perfection.

caramel coconut macaroon thumbprint cookies.

Have you ever ever made coconut macaroons? When achieved proper, coconut macaroons style just like the irresistible coconut heart of an Almond Pleasure or Mounds bar. Candy, moist, and tons of texture! They’re a favourite in my assortment of naturally gluten-free dessert recipes.

I additionally embrace a variation in my cookbook Sally’s Cookie Habit, and a chocolate model is tucked inside these pages, too!

Whereas the basic macaroon is pleasant all by itself, immediately’s recipe options ooey-gooey salted caramel. Coconut + caramel + chocolate… these candy caramel coconut macaroon thumbprints are certain to turn out to be your new favourite model of the standard cookie!


Why You’ll Love These Caramel Coconut Macaroon Thumbprints

  • Simply 5 components within the base recipe
  • No cookie dough chilling required
  • Make-ahead pleasant
  • Naturally gluten free
  • Just like the Lady Scout Caramel Delite, solely with out the cookie layer!
close-up overhead photo of coconut macaroon thumbprints filled with caramel and drizzled with chocolate.

When you can (and will) take pleasure in macaroons yr spherical, I particularly love these within the springtime; the thumbprint model is formed like a bit of nest. Be happy so as to add just a few jelly beans to the middles like we do for these jelly bean sugar cookies!


3 Notes Concerning the Foremost Ingredient, Coconut:

  1. Use Sweetened Shredded Coconut: Sweetened coconut is extraordinarily moist and a bit of sticky, which is strictly what you need. Unsweetened coconut may work, but it surely’s very dry and you might want to extend the egg whites and add extra sugar. For greatest outcomes, use sweetened.
  2. Quantity: You might want to purchase 2 packages of coconut, however you received’t use all the second package deal. You want 17 ounces (481g) of sweetened shredded coconut, which is a normal (within the U.S.) 14-ounce (396g) package deal plus a further 1 cup (85g) of coconut.
  3. Chop It/Pulse It: Pulse the coconut shreds within the meals processor to cut up the items. Why? Finer items of coconut hold the macaroon thumbprints compact and assist maintain the form higher. I give it about 15 fast pulses. In the event you don’t have a meals processor, unfold the coconut out on a slicing board and provides all of it a tough chop.
pulsed coconut in food processor bowl.

Different Components You Want:

  • Sugar: We’re utilizing white granulated sugar to sweeten the macaroons.
  • Salt + Vanilla Extract: The flavour enhancers all cookies want!
  • Eggs: 1 complete egg + 2 egg whites bind all the pieces collectively.

It’s a reasonably quick and easy checklist! We’ll add the caramel and chocolate drizzle after baking.

ingredients measured out including egg whites, salt, sugar, vanilla, salted caramel, and chocolate.

The best way to Make Macaroon Thumbprints

Regardless that the method for making caramel coconut macaroon thumbprints is straightforward, I wish to stroll you thru just a few steps so you are feeling assured when it’s your flip within the kitchen.

Beat the egg and egg whites, sugar, salt, and vanilla extract collectively till foamy and the sugar is usually dissolved. The trick right here is to not over-beat the egg whites—this could take only a minute or two.

Keep away from This: In the event you over-beat the eggs, you’ll find yourself with a stiff meringue-like combination, and the baked macaroons will likely be very dry.

egg and sugar mixture in glass bowl.egg and sugar mixture in glass bowl.

Fold the chopped coconut shreds into the egg combination till all the pieces is mixed and all of the coconut is moistened.

After that, use a medium cookie scoop to form 1.5-Tablespoon parts (about 28–30g every) of dough onto a lined baking sheet. Use a finger, thumb, or small measuring spoon to press an indent into the middle of every macaroon.

mixing coconut and egg mixture.mixing coconut and egg mixture.

You might want to make use of your fingers to reshape the sides right into a circle after you make the thumbprint. It’s a bit of messy!

thumb pressing thumbprint in cookie dough on silicone baking mat-lined pan.thumb pressing thumbprint in cookie dough on silicone baking mat-lined pan.

Coconut macaroon thumbprints don’t unfold a lot whereas baking. Typically they’ll leak a bit of sugar/egg liquid, however in the event you chopped up the coconut sufficient, this shouldn’t occur.

Success Tip: Bake the macaroon thumbprints at 325°F (163°C)—the decrease temperature helps make sure the facilities are cooked earlier than the exteriors burn.

These macaroon thumbprints take nearly 20 to 24 minutes to bake. You wish to take them out of the oven once they’re beginning to flip a toasty, golden shade however are nonetheless largely white. Over-baking will dry out your coconut macaroons.


Salted Caramel Filling

My recipe for do-it-yourself salted caramel is among the most cherished recipes on my weblog. Made with simply 4 easy components, do-it-yourself caramel sauce takes only a few minutes to arrange.

You received’t want all the batch of this salted caramel to fill these cookies, however I’ve a listing of greater than 50 methods to eat salted caramel so that you can peruse. The caramel retains for weeks within the fridge, and I do know one can find loads of methods (or somewhat, excuses) to make use of up the leftover caramel!

A drizzle of melted chocolate and sprinkle of flaky sea salt are the crowning glory on these caramel coconut macaroon thumbprints.

salted caramel coconut macaroon thumbprints with chocolate on top.salted caramel coconut macaroon thumbprints with chocolate on top.

Macaroons, Not Macarons

Keep in mind, these are coconut macaroons, not macarons. (Right now’s cookies are a lot faster and simpler!) If you wish to learn to make these delicate sandwich cookies, I’ve an in-depth French macarons tutorial.

P.S. In the event you love immediately’s taste mixture, attempt these chocolate caramel coconut cupcakes someday!

plate of 3 caramel coconut macaroons.plate of 3 caramel coconut macaroons.


Print

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Description

These naturally gluten-free caramel coconut macaroon thumbprints are candy, moist, and chewy, with a delightfully crisp and toasty exterior with do-it-yourself salted caramel within the heart. End with a drizzle of melted chocolate and a sprinkle of flaky sea salt. You should definitely take note of the precise quantity of sweetened coconut you want. See recipe Word.



  1. Preliminary Word: Make the caramel sauce forward of time, so it has time to chill and thicken. You do not need it scorching or heat when spooning into the baked thumbprints.
  2. Preheat oven to 325°F (163°C). Line giant baking sheets with parchment paper or silicone baking mats. (At all times really helpful for cookies.) Put aside.
  3. Place the coconut in a meals processor and pulse till finely chopped (about 15 fast pulses). In the event you don’t have a meals processor, unfold the coconut out on a slicing board and provides all of it a tough chop.
  4. In a big bowl utilizing a hand mixer or a stand mixer fitted with a whisk attachment, beat the egg, egg whites, sugar, salt, and vanilla collectively on medium-high pace till the sugar is dissolved and the combination is frothy, about 1–2 minutes. Fold within the coconut till fully mixed.
  5. Utilizing a medium cookie scoop or a spoon, scoop 1.5 Tablespoons (about 30g) of the combination and prepare 2 inches aside on ready baking sheets. Along with your thumb, finger, or a small measuring spoon, press into the middle of every macaroon to make an indent.
  6. Bake till flippantly golden and set across the edges, 20–24 minutes. Maintain a detailed eye on them after round 18 minutes. You wish to take them out of the oven once they’re beginning to flip a toasty, golden shade however are nonetheless largely white; over-baking will dry out your coconut macaroons.
  7. Cool for at the least 10 minutes on the baking sheet set on a cooling rack.
  8. Spoon salted caramel into the middles of the macaroons (use nevertheless a lot will match—about 1/2–1 teaspoon every).
  9. Soften the chocolate: You possibly can soften it in a double boiler or use the microwave. If utilizing the microwave: place the chocolate in a medium heat-proof bowl or glass liquid measuring cup. Microwave for 20-second increments, stirring after every, till chocolate is totally melted and easy. Drizzle chocolate over the cooled macaroons. Sprinkle with flaky sea salt, if desired. Enable chocolate and caramel to set, both at room temperature or within the fridge (to hurry it up).
  10. Cowl and retailer macaroons at room temperature for as much as 3 days or within the fridge for as much as 1 week.


Notes

  1. Make Forward & Freezing Directions: Macaroons, with or with out caramel and chocolate, freeze properly for as much as 3 months. Thaw in a single day within the fridge, then deliver to room temperature. You possibly can put together the coconut macaroon dough as much as 3 days prematurely; cowl tightly and refrigerate till able to form and bake. You too can make the salted caramel prematurely. Cowl tightly and retailer it within the fridge for as much as 1 month. Microwave refrigerated caramel sauce in 10-second increments till it’s skinny sufficient to spoon/drizzle into the macaroons, however not overly heat. 20 seconds is often a lot.
  2. Particular Instruments (affiliate hyperlinks): Meals Processor (like this one or this one) | Baking Sheets | Silicone Baking Mats or Parchment Paper | Electrical Mixer (Handheld or Stand) | Spatula | Medium Cookie Scoop | Skinny Spatula | Cooling Rack | Flaky Sea Salt
  3. Quantity of coconut: You want 5 and a couple of/3 cups of sweetened shredded coconut, which is 17 ounces or 482g. That is greater than 1 normal 14-ounce bag. In the event you aren’t utilizing a scale, you should definitely measure 5 and a couple of/3 cup earlier than you pulse/chop it in step 3.
  4. Can I exploit unsweetened coconut? I really like unsweetened coconut for lots of baking recipes, but it surely’s not the only option for this macaroon recipe. The macaroons will style very dry. If you wish to attempt it, you’ll want to extend the egg whites and sugar.
  5. Salted Caramel Word: If you wish to make common caramel, as a substitute of salted caramel, cut back the salt in that recipe to 1/2 teaspoon. Moreover, it’s crucial for the caramel to be cool earlier than spooning within the macaroon thumbprints. I like to recommend making it prematurely.

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