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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 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

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.
Caramel Rum Macaroon Cookies

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.
Caramel-Rum Macaroon Cookies

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.

Caramel-Rum Macaroon Cookies

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:

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Helpful Kitchen Items:

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 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


  • 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.


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
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    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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