Caramel-Rum Macaroon Cookies – My love for coconut, caramel and cookies collide in these caramel-rum macaroon cookies. The caramel portion is created using dulce de leche, a luscious thick caramel made from cooked and reduced sweetened condensed milk.
You can purchase dulce at specialty stores such as World Market or Williams-Sonoma, but, you may be surprised to know it’s readily available at local grocery stores, too. I regularly 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. If you’re a lover of these same flavors, these macaroon cookies won’t disappoint.
- 1  oz angel flaked sweetened coconut
- ¾ cup all-purpose flour
- ½ tsp salt
- ½ cup sliced almonds, toasted
- 1 cup chocolate covered English toffee bits
- 1 large egg, beaten
- ¼ cup heavy cream
- 2 tsp pure rum extract
- 1 tsp pure vanilla extract
- 1  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, ½ 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 1½ 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.