Caramel Rum Macaroon Cookies
My love for coconut, caramel and cookies collide in these Caramel Rum Macaroon Cookies. They’re made with dulce de leche, a luscious thick caramel made from cooked and reduced sweetened condensed milk. Mixed together with shredded coconut, egg and flour to bind, they’re baked until set and beautifully golden. Top each one with a chocolate kiss and enjoy every decadent bite.
Easy Caramel Rum Macaroon Cookies Recipe
There’s just something about the flavor of toasted coconut that’s satisfying. In this fusion recipe I’ve combined a macaroon cookie with the flavor of caramel resulting in a sweet caramel macaroon that’s to die for. Add in a splash of rum for added flavor and top it with a candy kiss while warm for the ultimate toasted coconut caramel infused cookie. How to make Caramel Rum Macaroon Cookies:
- Coconut – One 14 ounce package of sweetened flaked coconut.
- Flour – All-purpose flour will bind the caramel cookie dough together.
- Salt – Plain table salt to balance the sweet.
- Nuts – Sliced almonds toasted for 5-7 minutes in a preheated 350°F oven.
- Toffee – One cup chocolate covered English toffee bits. You could use plain toffee bits as well (bits-o-brickle).
- Eggs – One large egg.
- Liquid – Heavy cream or half and half.
- Flavorings – Rum extract and Vanilla extract.
- Caramel – One 14 ounce can of dulce de leche.
- Chocolate4 Kisses – 30 caramel filled chocolate candy kisses wrappers removed.
How to Make the Best Caramel Rum Macaroon Cookies Recipe
- Kitchen tools you’ll need to make Caramel Rum Macaroon Cookies: A hand mixer or a stand mixer (optional), medium bowl, small bowl, large nonstick silicone spoon or spatula, measuring cups and spoons, cooling rack, a small cookie or ice cream scoop and sheet pans for baking.
- Please note: All brands of flaked coconut are not the same. Some brands have long shreds and some have a medium or more finely shredded coconut shreds. A medium shred works best for these cookies. You can pulse the coconut in a food processor if the shreds are super long. I use Angel Flaked Coconut.
- If you’re unable to find caramel filled candy kisses, classic Hershey’s kisses will work.
- Rum extract has a more concentrated rum flavor than alcohol. It also keeps these cookies family friendly. You can adjust the intensity of the flavor by adding more or less, to your personal taste.
- These caramel macaroon’s can be made and drizzled with melted semi sweet chocolate in place of the candy kiss, if desired.
- Dulce de leche is easily found in the Hispanic foods section of most grocery stores. It often comes in a can that’s similar to sweetened condensed milk. Read the label carefully, it’s much different.
- Ice cream topping isn’t recommend as a substitute for dulce de leche for this recipe. Dulce de leche is thick and you need that texture for this recipe for macaroon cookies to hold together.
- See how to make your own dulce de leche in a slow cooker here.
- Store Caramel Rum Macaroon Cookies in an airtight container at room temperature for up to 3 days or freeze for up to 2 months.
Where to Buy Dulce de Leche
You can purchase dulce at specialty stores such as World Market or Williams-Sonoma, but, these days it’s widely available at local grocery stores, and big box stores like Walmart and Target too. I easily find it in the Hispanic foods section, in a 14-ounce can that looks much like sweetened condensed milk. However, it’s very different so read the label carefully.
More Easy Cookie Recipes to Make
If you’re a lover of the flavor combo of coconut and caramel these homemade macaroon cookies won’t disappoint. More cookie recipes featuring coconut you may like to try:
- This recipe for Chocolate Kissed Coconut Macaroons is a fan favorite.
- Peanut Butter Sandwich Cookies are held together with warm chocolate.
- You’ll love these decadent Butter Pecan Cookies.
- Key Lime Coconut White Chocolate Chip Cookies are a bite of sunshine.
- Ooey gooey Turtle Cookies.
- You may also like this chocolate version of Chocolate Almond Coconut Macaroon Cookies.
- White Chocolate Macadamia Coconut Cookies are rich and decadent.
- You may also like to try these Coconut Oatmeal Chocolate Chip Cookies from Two Peas and Their Pod.
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Helpful Kitchen Items:
Caramel Rum Macaroon Cookies
Ingredients
- 1 14 oz package sweetened flaked coconut
- 3/4 cup all-purpose flour
- 1/2 tsp salt
- 1/2 cup sliced almonds toasted
- 1 cup chocolate covered English toffee bits
- 1 large egg beaten
- 1/4 cup heavy cream
- 2 tsp pure rum extract
- 1 tsp pure vanilla extract
- 1 14 oz can dulce de leche
- 30 caramel filled chocolate candy kisses unwrapped
Instructions
- To Toast the Almonds: Spread the almond slices on a sheet pan in a single layer. Toast in a preheated 350°F oven for 5-7 minutes until lightly golden and fragrant. Cool completely.
- To Make the Cookies: Preheat the oven to 350°F. Line one large cookie sheet with parchment paper. Set aside.
- In a medium mixing bowl, use a large nonstick silicone spatula to mix together the coconut, flour, salt, 1/2 cup almonds and English toffee bits. Stir until the coconut is evenly coated with flour and the mix-ins are evenly distributed.
- In a separate small bowl whisk together the egg, heavy cream, rum extract and vanilla extract. Add to the coconut mixture along with the dulce de leche. Mix together by hand until fully combined, the mixture will be stiff. (You can use a hand mixer on low speed.)
- Use a 1 1/2 tablespoon ice cream scoop or a tablespoon to separate the cookie dough into mounds placing at least 2 inches apart.
- Place into the preheated oven and bake for 18-20 minutes.
- Cool cookies on the pan for 1-2 minutes, then gently press one chocolate kiss into the center of each cookie.
- Immediately remove from the pan to a cooling rack to cool completely.
Can you make these without the almonds for someone with nut allergies?
You could omit the almonds, but it will change the texture, they may spread a bit more. That’s not necessarily a bad thing, I just wanted you to know.
Where do you find chocolate covered toffee bits? I’m in Canada & have never seen those.
They’re readily available on the baking aisle in most all grocery stores in the US. You may try Amazon.
Will shredded coconut work for these?
If you mean fresh or frozen coconut it won’t work the same. Sweetened flaked coconut works best.
I would buy the candy bar and break it up into bits.
I was wondering if coconut flour would work to replace all purpose flour?
I’ve never tested this recipe with coconut flour. If you try it, let us know how it goes.
Have you tried these with actual rum? Just wondering if you’d know the amount or if it changes the taste? Thanks!!
I chose rum flavoring since you get the punch of Rum without changing the liquid content. I wouldn’t go more than a couple of Tbsp, if you try it.
Are you sure about the size of the cookie scoop? A 2 oz scoop is a regular ice cream scoop. I scooped out the dough using that size scoop and only got 18 cookies. I looked at the size and realized that has to be wrong, as they would have been hugh-jass cookies! I cut them in half and re-rolled them, making 36 cookies. Baked them for 18 mins and they came out great. Wonderful cookie! Husband loved them. Just wanted to let other bakers know about my experience with the scoop size.
A regular size cookie/ice cream scoop is 4 oz and would make a large cookie for sure. A 2 oz is smaller. You can use a good old fashioned Tbsp if you like to separate cookie dough. Glad you enjoyed!
How long would these be able to sit out? Would they be okay to make in advance?
I recommend you chill these if making in advance. They will keep for up to a week but, the texture change a bit (gets softer) like an macaroon type cookie.
So excited to try these macaroons. Can I refridgerate the dough over night?
I’ve never done that with this cookie so, I’m not certain. Cookie dough in general does refrigerate well so, it may do perfectly fine.
Thanks Melissa, these are dangerous for me, I am a dulce fanatic! ☺
Your cookie recipe looks so good! =)