Salted Caramel Coconut Thumbprint Cookies
Tender buttery thumbprint cookies are coated with sweet shredded coconut and filled with salty decadent caramel. Such a delicious cookie recipe!
Nutrition Facts
Ingredients
Instructions
For the cookies: Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
Add coconut to a small mixing bowl. Add egg to a separate small mixing bowl and whisk well until blended. Set aside.
Add butter and sugar to the bowl of an electric stand mixer fitted with the paddle attachment. Sprinkle fine salt evenly over butter and sugar then mix on medium-low speed until well combined.
Mix in coconut extract. With mixer on low speed slowly add in flour and mix just until combined.
Scoop dough out in 1 even tablespoon at a time and shape into balls. Roll each dough ball in egg mixture then in coconut mixture (press coconut onto cookies to help it stick better).
Transfer cookies to prepared baking sheets spacing at least 1-1/2 inches apart. Make indentation in each cookie with thumb or forefinger. Transfer baking sheet to freezer and chill for 10 minutes, or refrigerate 30 minutes.
Transfer 1 baking sheet to oven and bake for 10 minutes. Remove from oven and re-indent cookies using the back of a rounded 1/2 teaspoon*.
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We've hidden the final 3 steps to support the original creator. Get the full, complete instructions directly from their site!
Continue Reading at Cookingclassy →Chef's Notes
At this point, if the coconut is browning too much your oven probably cooks too hot, but you can just tent the cookies with foil and proceed as directed.
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Reviews from the Original Source
These are amazing as promised! Caramel compliments the buttery flavor and toasted coconut edges add a satisfying crunch - habit-forming for coconut lovers. Made 2 recipes for a small gathering. Sat them down with other treats on the table. Over half of the cookies were gone in 30 minutes! Thank you for sharing your delicious recipes!
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