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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 sweet 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.

Caramel-Rum Macaroon Cookies

Easy Caramel Rum Macaroon Cookies Recipe

If you’ve been with me very long, you know I adore both coconut and caramel. There’s just something about the flavor of toasted coconut that feels warm and fuzzy to me. While I do enjoy chocolate as much as anyone, if I had to choose, caramel would always be my first choice. That’s why I’ve added it to my Caramel Banana Pudding Lush as well my Salted Caramel Coconut Cream Pie. 
Caramel Rum Macaroon Cookies

How to Make the Best Caramel Rum Macaroon Cookies Recipe

  • Ingredients you’ll need to make homemade Caramel Rum Macaroon Cookies: Sweetened flaked coconut, all purpose flour, sliced almonds, salt, large egg white, dulce de leche, heavy cream, rum extract, vanilla extract, chocolate covered English toffee bits and caramel filled candy kisses.
  • Kitchen gadgets you’ll need: A hand mixer or a stand mixer, mixing bowls, measuring cups and spoons, a small cookie or ice cream scoop and sheet pans for baking.
  • These cookies can be made and drizzled with melted semi sweet chocolate in place of the candy kiss.
  • 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 be successful.
  • I also have a recipe for 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.
Caramel-Rum Macaroon Cookies

Where to Find 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.

Caramel-Rum Macaroon Cookies

More Southern Style Coconut 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:

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Caramel Rum Macaroon Cookies
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4 from 1 vote

Caramel-Rum Macaroon Cookies

Prep Time20 minutes
Cook Time20 minutes
Cooling time1 hour
Total Time1 hour 40 minutes
Course: Cookies, Dessert
Cuisine: American
Keyword: caramel-rum-macaroon-cookies
Servings: 30 cookies
Calories: 164kcal
Author: Melissa Sperka


  • 1 14 oz container angel flaked sweetened 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


  • Preheat the oven to 350°F. In a medium mixing bowl, mix together the flaked coconut, flour, salt, 1/2 cup almonds and English toffee bits. Stir until evenly distributed.
  • Whisk together the egg with the heavy cream, then add to the same bowl bowl along with the flavorings and dulce de leche. Mix until fully combined, the mixture will be stiff.
  • Use a 2 oz ice cream scoop or a Tbsp to separate into mounds.
  • Place at least 1 1/2 inches apart on a parchment paper lined baking sheet.
  • Bake for 18-20 minutes.
  • Unwrap the caramel filled kisses and gently press one into the center of each caramel-rum macaroon cookie.
  • Cool on a cooling rack.


Dulce de Leche is luscious thick caramel. It's readily available in the Hispanic foods section of most grocery stores.


Serving: 1cookie | Calories: 164kcal | Carbohydrates: 19g | Protein: 2g | Fat: 9g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 18mg | Sodium: 75mg | Potassium: 63mg | Fiber: 2g | Sugar: 10g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
Tried this recipe?Mention @melissassk or tag #melissassk!



    1. 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.

  1. Have you tried these with actual rum? Just wondering if you’d know the amount or if it changes the taste? Thanks!!

    1. 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.

  2. 4 stars
    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.

    1. 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!

    1. 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.

    1. 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.

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