Salted Caramel & Coconut Thumbprint Cookies

Blog post

Recipe makes approximately 48 cookies.


Cookie dough
3 sticks unsalted butter, room temperature
1 cup granulated sugar
1½ tsp vanilla extract
3½ cups all-purpose flour
½ tsp kosher salt
2 large eggs, beaten
12 ounces sweetened coconut flakes
1 bag of soft caramel candies
6 Tbsp heavy cream
Sea Salt, according to taste 

1. Beat butter & sugar together using mixer on medium speed until light & fluffy. Add vanilla. Lower speed of mixer and gradually add flour & salt, beat to combine.  
2. Press dough together in plastic wrap, then roll cookie balls about 1½" in size.
3. Dip cookie balls into beaten eggs and coat with sweetened coconut. Place onto parchment-lined sheet pan and make indentation using your thumb.
4. Bake on 350 degrees for approximately 10 min. Take sheet pan out of the oven, re-press indentations, continue to bake another 8-10 mins.
5. Heat caramels and heavy cream in heavy saucepan. Spoon mixture into cookie indentation & sprinkle with sea salt.

Recipe adapted from Martha Stewart.


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