Caramel Rum Macaroon Cookies

Course Cookies, Dessert

Cuisine American

Keyword caramel-rum-macaroon-cookies

Prep Time 20

Cook Time 20

Cooling time 1

Total Time 1 40

Servings cookies

Calories 164kcal

Author Melissa Sperka

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.