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 incorporates a scrumptious pool of do-it-yourself salted caramel, a drizzle of melted chocolate, and a sprinkle of flaky sea salt. Perfection.
Have you ever ever made coconut macaroons? When accomplished proper, coconut macaroons style just like the irresistible coconut middle 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 Dependancy, and a chocolate model is tucked inside these pages, too!
Whereas the basic macaroon is pleasant all by itself, at present’s recipe options ooey-gooey salted caramel. Coconut + caramel + chocolate… these candy caramel coconut macaroon thumbprints are positive to grow to be your new favourite model of the common-or-garden 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!
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 at liberty 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 Major Ingredient, Coconut:
- Use Sweetened Shredded Coconut: Sweetened coconut is extraordinarily moist and a bit of sticky, which is precisely what you need. Unsweetened coconut may work, however it’s very dry and you might want to extend the egg whites and add extra sugar. For finest outcomes, use sweetened.
- Quantity: You might want to purchase 2 packages of coconut, however you received’t use the entire second bundle. You want 17 ounces (481g) of sweetened shredded coconut, which is a regular (within the U.S.) 14-ounce (396g) bundle plus an extra 1 cup (85g) of coconut.
- Chop It/Pulse It: Pulse the coconut shreds within the meals processor to cut up the items. Why? Finer items of coconut maintain the macaroon thumbprints compact and assist maintain the form higher. I give it about 15 fast pulses. For those who don’t have a meals processor, unfold the coconut out on a slicing board and provides all of it a tough chop.
Different Substances 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 brief and easy record! We’ll add the caramel and chocolate drizzle after baking.
Methods to Make Macaroon Thumbprints
Despite the fact that the method for making caramel coconut macaroon thumbprints is straightforward, I wish to stroll you thru just a few steps so you’re 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: For those who over-beat the eggs, you’ll find yourself with a stiff meringue-like combination, and the baked macaroons can be very dry.
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.
You might want to make use of your fingers to reshape the perimeters right into a circle after you make the thumbprint. It’s a bit of messy!
Coconut macaroon thumbprints don’t unfold a lot whereas baking. Typically they will leak a bit of sugar/egg liquid, however for those who 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 after they’re beginning to flip a toasty, golden colour however are nonetheless principally white. Over-baking will dry out your coconut macaroons.
Salted Caramel Filling
My recipe for do-it-yourself salted caramel is likely one of the most liked recipes on my weblog. Made with simply 4 easy components, do-it-yourself caramel sauce takes only a few minutes to organize.
You received’t want the complete batch of this salted caramel to fill these cookies, however I’ve an inventory 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 relatively, excuses) to make use of up the leftover caramel!
A drizzle of melted chocolate and sprinkle of flaky sea salt are the of completion on these caramel coconut macaroon thumbprints.
Macaroons, Not Macarons
Keep in mind, these are coconut macaroons, not macarons. (In the present day’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. For those who love at present’s taste mixture, strive these chocolate caramel coconut cupcakes someday!
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 middle. 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 Observe.
- Preliminary Observe: 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.
- Preheat oven to 325°F (163°C). Line giant baking sheets with parchment paper or silicone baking mats. (All the time beneficial for cookies.) Put aside.
- Place the coconut in a meals processor and pulse till finely chopped (about 15 fast pulses). For those who don’t have a meals processor, unfold the coconut out on a slicing board and provides all of it a tough chop.
- 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 velocity till the sugar is dissolved and the combination is frothy, about 1–2 minutes. Fold within the coconut till fully mixed.
- 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. Together with your thumb, finger, or a small measuring spoon, press into the middle of every macaroon to make an indent.
- Bake till evenly 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 after they’re beginning to flip a toasty, golden colour however are nonetheless principally white; over-baking will dry out your coconut macaroons.
- Cool for at the least 10 minutes on the baking sheet set on a cooling rack.
- Spoon salted caramel into the middles of the macaroons (use nonetheless a lot will match—about 1/2–1 teaspoon every).
- 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 clean. Drizzle chocolate over the cooled macaroons. Sprinkle with flaky sea salt, if desired. Permit chocolate and caramel to set, both at room temperature or within the fridge (to hurry it up).
- Cowl and retailer macaroons at room temperature for as much as 3 days or within the fridge for as much as 1 week.
Notes
- 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 carry to room temperature. You possibly can put together the coconut macaroon dough as much as 3 days upfront; cowl tightly and refrigerate till able to form and bake. You may as well make the salted caramel upfront. 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 normally a lot.
- 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
- Quantity of coconut: You want 5 and a pair of/3 cups of sweetened shredded coconut, which is 17 ounces or 482g. That is greater than 1 customary 14-ounce bag. For those who aren’t utilizing a scale, you should definitely measure 5 and a pair of/3 cups earlier than you pulse/chop it in step 3.
- Can I take advantage of unsweetened coconut? I like unsweetened coconut for lots of baking recipes, however it’s not the only option for this macaroon recipe. The macaroons will style very dry. If you wish to strive it, you’ll want to extend the egg whites and sugar.
- Salted Caramel Observe: If you wish to make common caramel, as an alternative of salted caramel, scale 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 upfront.
