Coconut Thumbprint Cookies with Salted Caramel
Most people know from an early age whether they belong in the ‘sweet’ or ‘salty’ group. Not me. Although everyone can testify of my sugary tendencies, I’ve always held a special place for salty snacks, almost to an equal measure. Being a Libra, I can’t make up my mind most times so compromises are usually a godsend! This is where the ‘salty-sweet’ category comes in…
Mixing salt with something sweet always yield an explosive result that is so much more than the sum of its parts. I recently found myself weeping over the last few Dark Chocolate Sea Salt Caramels from Trader Joe’s that had been my salvation over the Holidays. As I know they won’t be available again until next Thanksgiving, I had to find a replacement, and quick! That is when I stumble upon this Coconut Thumbprint Cookies with Salted Caramel recipe – I was saved!
Sweet, simple, and unexpected in their flavor, these thumbprint cookies offer an amazing texture with the buttery base, crunchy coconut topping, and soft caramel center. You’re in for a treat. Don’t forget to sprinkle large sea salt flakes all over the top, it just wouldn’t be the same without it. These are some of my favorite cookies of all time – the ‘sweet & salty’ group totally wins… Now I’m getting all my cravings filled in one delicious bite!
Coconut Thumbprint Cookies with Salted CaramelAdapted from Martha Stewart’s Living Magazine
Active time: 1 hour Total time: 1 hour 45 min. Makes 50 cookies 3 sticks unsalted butter, room temperature 1 cup sugar 1½ teaspoons pure vanilla extract 3½ cups all-purpose flour Table salt 2 large eggs, lightly beaten 12 ounces sweetened flaked coconut 44 small soft caramel candies (12 oz), such as Kraft 6 tablespoons heavy cream Large, flaky sea salt, such as Maldon
Preheat oven to 350°F. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and ½ teaspoon salt, and beat to combine. Press dough together in plastic wrap…
…then roll into 1¼-ich balls.
Dip each ball in beaten egg, and roll in coconut.
Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks.
Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes.
Spoon into indentations in cookies, and sprinkle with sea salt. Rewarm caramel if it hardens before all cookies are filled.Print This Post