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Salted Caramel and Coconut Thumbprint Cookies by Jes Mostek serves: 48	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Delicious little cookies with the crunch of toasted coconut topped with salty-sweet caramel.

Ingredients:

1 1/2 c.

butter, room temperature

1 c.

sugar, granulated white

1 tsp.

vanilla extract

1 tsp.

coconut extract, optional

1 tsp.

salt

3 1/2 c.

flour

2 (7 oz.) bags

coconut flakes

eggs, beaten

12 oz.

caramel candies or bits

6 T.

heavy whipping cream

coarse sea salt

Directions:

In a large mixing bowl, cream together butter and sugar. Mix on medium speed for 2-4 minutes. Gradually add in extracts, salt, and flour. Cover and refrigerate for an hour, or overnight.

Preheat oven to 350 degrees F.

Line a baking pan with parchment paper, and sprinkle with one of the bags of coconut. Roll the dough into 1-inch balls. Dip in egg and roll in coconut (open the second bag as needed). Place unbaked cookies onto a parchment- or foil-lined baking sheet. Make an indentation with your thumb (or a spoon) into the center of each cookie. Bake cookies for 10 minutes, then remove cookie sheet from oven for a moment to re-press the indentations and rotate the cookie sheets in your oven. Bake an additional 9 minutes, until coconut is golden-brown.

Remove cookies from oven and allow to cool on cookie sheet before transferring to a cooling rack.

To make the caramel filling, unwrap caramel candies or open package of caramel bits. Using a double boiler over medium heat (or a microwave-safe bowl), melt caramels in the heavy cream, stirring every 30 seconds or so. When the cream is well incorporated into the melted caramel to create a smooth caramel sauce, carefully spoon sauce into cookie indentations. If the caramel starts to harden, simply reheat until it is workable again. Top with a sprinkle of coarse sea salt. Allow to cool and serve.

Categories:

Desserts/Cookies/Candy
Holiday Favorites
Peanut/Nut Free