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+ servings

Caramel-Rum Macaroon Cookies

Course Cookies, Dessert
Cuisine American
Keyword caramel-rum-macaroon-cookies
Prep Time 20 minutes
Cook Time 20 minutes
Cooling time 1 hour
Total Time 1 hour 40 minutes
Servings 30 cookies
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.