Description
Chewy coconut macaroons with golden edges and soft centers, filled with a rich, glossy caramel thumbprint. Naturally gluten free and perfect for holidays or everyday sweet cravings.
Ingredients
Scale
- 3 cups sweetened shredded coconut
- 1 cup sweetened condensed milk
- 2 large egg whites, lightly beaten
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/2 cup soft caramel candies or thick caramel sauce
Instructions
- Preheat oven to 325 F and line a baking sheet with parchment paper.
- In a large bowl, mix shredded coconut, sweetened condensed milk, lightly beaten egg whites, vanilla extract, and salt until fully combined and sticky.
- Scoop tablespoon-sized portions onto the prepared baking sheet and shape into small mounds.
- Gently press a thumbprint into the center of each mound to create a well.
- Bake for 18 to 22 minutes, until the edges are golden brown.
- Allow cookies to cool completely on the baking sheet.
- Fill each thumbprint with caramel using a small spoon and let set before serving.
Notes
- Do not overbake to keep the centers soft and chewy.
- Let cookies cool fully before adding caramel so it stays thick and glossy.
- For extra flavor, sprinkle a tiny pinch of sea salt over the caramel.
- Store in an airtight container at room temperature for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 14g
- Sodium: 45mg
- Fat: 7g
- Saturated Fat: 6g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
Keywords: caramel coconut macaroons, gluten free cookies, coconut thumbprint cookies, chewy coconut cookies, caramel filled cookies