Salted Caramel Coconut Thumbprint Cookies Recipe

Jump To Recipe
Danny
Danny November 14, 2020
Advertisement
CONTINUE READING BELOW

How To Make Salted Caramel Coconut Thumbprint Cookies

Call on the kids to help you out with these tasty thumbprint cookies! These fun treats are topped with crunchy coconut flakes and tasty salted caramel.

Preparation: 25 minutes
Cooking: 30 minutes
Total: 55 minutes
Serves:

Ingredients

For Cookies:

  • cupcoconutsweetened, shredded
  • 1large egg
  • 1cupunsalted buttercold and diced into small cubes
  • ½cupgranulated sugar
  • ¼tspMorton Fine Sea Saltor table salt
  • 2tspreal coconut extract
  • 2cupsall-purpose flour

For Filling:

  • 28soft caramelssuch as Kraft
  • tbspheavy cream
  • Morton Coarse Sea Saltfor topping

Instructions

Cookies:

  1. Preheat oven to 350 degrees F.

  2. Line 2 baking sheets with parchment paper or silicone baking mats.

  3. Place the shredded coconut in a small mixing bowl.

  4. Add the egg to a separate small mixing bowl and whisk well until blended. Set aside.

  5. Add butter and sugar to the bowl of an electric stand mixer fitted with the paddle attachment.

  6. Sprinkle fine salt evenly over butter and sugar, then mix on medium-low speed until well combined.

  7. Mix in coconut extract.

  8. With mixer on low speed, slowly add in flour and mix just until combined.

  9. Scoop dough out in 1 even tablespoon at a time and shape into balls.

  10. Roll each dough ball in the egg mixture then in the coconut mixture.

  11. Transfer cookies to prepared baking sheets spacing at least 1-½ inches apart.

  12. Make indentation in each cookie with thumb or forefinger.

  13. Transfer baking sheet to freezer and chill for 10 minutes.

  14. Place 1 baking sheet in the oven, then bake for 10 minutes.

  15. Remove from the oven, then re-indent cookies using the back of a rounded ½ teaspoon.

  16. Return the cookies in the oven and continue to bake for 6 to 9 minutes longer until the coconut is golden brown on edges and cookies have baked through.

  17. Allow to cool on pan for several minutes before transferring to a wire rack to cool completely.

Filling:

  1. Pour the soft caramels and cream in a medium microwave safe bowl.

  2. Heat mixture in microwave in 30 second intervals, stirring well between intervals until melted and smooth.

  3. Spoon caramel into indentations in cookies.

  4. Sprinkle caramel lightly with sea salt before it starts to set.

  5. Serve, and enjoy!

Nutrition

  • Calories: 903.36kcal
  • Fat: 8.09g
  • Saturated Fat: 5.02g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 1.88g
  • Polyunsaturated Fat: 0.61g
  • Carbohydrates: 213.18g
  • Fiber: 0.45g
  • Sugar: 205.62g
  • Protein: 1.59g
  • Cholesterol: 23.61mg
  • Sodium: 533.27mg
  • Calcium: 19.54mg
  • Potassium: 45.56mg
  • Iron: 0.57mg
  • Vitamin A: 57.86µg
  • Vitamin C: 0.13mg
Advertisement
CONTINUE READING BELOW
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Advertisement
CONTINUE READING BELOW
Advertisement
CONTINUE READING BELOW

Related Cookies Recipes

Pies & Pastries

Chocolate Eclair

Serve up something sweet and elegant with this chocolate eclair…
Total 30 mins
Pies & Pastries

Blueberry Scones

With an added zing from lemon zest, these tender blueberry…
Total 15 mins
Advertisement
CONTINUE READING BELOW

Comments

    Leave a comment

    Replying to