Salted Caramel Coconut Thumbprint Cookies Recipe

Cookies:

1. Preheat the oven to 350 degrees F and line baking sheets with parchment paper.

2. In a food processor, combine both the roasted almonds and coconuts then pulse until fine.

3. Sift together the flour and salt in a mixing bowl, then add the pulsed mixture.

4. Stir until combined or it reaches the texture of coarse breadcrumbs. Set aside.

5. In a mixing bowl, cream together the butter and sugar for roughly 8 to 10 minutes until pale.

6. Add the egg and vanilla extract, then continue creaming.

7. Fold the flour mixture into the wet mixture until evenly incorporated.

8. Scoop out roughly 1½ ounces of the cookie dough and roll it into a ball. Place this onto the lined baking sheet, inches apart from each other.

9. Press the middle of the cookie dough balls with your thumb, creating a hollow center. Repeat until the cookie doughs are all shaped in this way.

10. Combine the 3 ounces of coconut flakes and almond flakes or slices each in a bowl.

11. Place your index finger into the hollow center of the cookies, then coat the outside with the coconut-almond mixture. Repeat until you have coated all the cookie doughs this way.

12. Bake for roughly 15 minutes or until the coating is golden brown. Set aside the baked cookies onto cooling racks and allow them to cool down completely.

Filling:

1. Combine the caramels and heavy cream in a sauce pot over low heat. Bring mixture to a simmer.

2. Continue simmering for roughly 10 minutes until the caramels have completely melted while occasionally stirring. Set aside in a warm area.

Assemble:

1. From this point, work quickly to prevent the cream from turning very thick. Pour roughly 1 teaspoon of the caramel cream into the hollow center of the cookie. Repeat until all cookies have been filled up.

2. Next, drizzle the melted chocolate in a zigzag pattern to coat all the cookies. Serve and enjoy!