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Coconut-Salted Caramel Thumbprint Cookies
Coconut-Salted Caramel Thumbprint Cookies are sweet, salty, and delicious!
Ingredients
- 3 ½ cups (420 g) all-purpose flour
- ½ teaspoon salt
- 2 large eggs, lightly beaten
- 12 ounces (340 g) sweetened flaked coconut
- 1 ½ cups (339 g) unsalted butter, softened
- 1 cup (200 g) granulated sugar
- 1 ½ teaspoons vanilla extract
- 9 ounces (255 g) soft caramels, about 30 caramels
- ¼ cup (60 ml) heavy cream
- sea salt, for garnish
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Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with silicone liners or parchment paper.
- Whisk together the flour and salt. Set aside.
- Place the eggs in a bowl. Place the coconut in another bowl. Set aside.
- Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy. Mix in the vanilla.
- Reduce mixer speed to low. Gradually add the flour mixture, mixing just until combined. Dough will be crumbly.
- Using a tablespoonful of dough at a time, press the dough in your hands to form balls.* Roll each ball in beaten egg, and then roll in coconut. Place the balls on the prepared baking sheets. Use the handle of a wooden spoon to make an indentation in each cookie.
- Bake the cookies for 10 minutes. Then, remove the pan from oven, and use the handle of a wooden spoon to make indentations again.
- Bake the cookies 8 to 10 more minutes, or until cookies are golden brown. Cool the cookies on pans on wire racks.
- Place the caramels and cream in a small saucepan. Cook over medium-low heat until mixture is smooth.
- Spoon the caramel into cookie indentations. Sprinkle with sea salt. Allow the caramel to set before serving.
Notes
- *The dough is very crumbly. Squeeze it in your hand for a few seconds to get it to hold together. Then, you should be able to roll it into a ball.
- Recipe slightly adapted from Martha Stewart Living.
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