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Coconut Thumbprint Cookies with Salted Caramel Recipe

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4.1 from 12 reviews

Indulge in these irresistible Coconut Thumbprint Cookies filled with luscious salted caramel. Buttery coconut shortbread cookies coated in toasted coconut and filled with a rich homemade salted caramel sauce, perfect for holiday gatherings or everyday treats.

Ingredients

Coconut Shortbread Cookie

  • 1 cup (2 sticks) unsalted butter, room temperature
  • ½ cup coconut oil
  • 1 cup sugar
  • 1½ teaspoons vanilla extract
  • 3½ cups all-purpose flour
  • ½ teaspoon sea salt
  • 2 large eggs, lightly beaten
  • 1½ cups sweetened flaked coconut
  • Flaky sea salt, such as Maldon, for garnish

Salted Caramel Filling

  • 1 cup sugar
  • ⅓ cup water
  • ½ cup heavy cream
  • 6 tablespoons unsalted butter
  • ½ teaspoon sea salt

Instructions

  1. Preheat Oven: Preheat the oven to 350°F with a rack in the center position and line a sheet pan with parchment paper to ensure even baking and prevent sticking.
  2. Make Cookie Dough: In the bowl of a stand mixer fitted with the paddle attachment, beat the unsalted butter, coconut oil, and sugar on medium-high speed until pale and fluffy, about 5 minutes. Add the vanilla extract and continue beating until combined smoothly.
  3. Add Dry Ingredients: Lower the mixer speed to low and gradually add the all-purpose flour and sea salt. Beat just until the dough comes together and is well combined.
  4. Shape Cookies: Using your hands, roll the dough into 1¼-inch diameter balls. Dip each ball into the lightly beaten eggs, then roll in the sweetened flaked coconut to coat evenly.
  5. Form Indents: Place the coated dough balls about 1½ inches apart on the prepared sheet pan. Use your thumb to gently press down the center of each ball to create an indent for the caramel filling.
  6. Bake Cookies: Bake for 16-20 minutes or until the cookies are firm to the touch and the coconut is lightly browned. If the indentations have puffed up, gently press them again to reform while the cookies are warm. Transfer cookies to a wire rack to cool completely.
  7. Prepare Caramel Sauce: While cookies cool, make the caramel filling. In a small saucepan, combine the sugar with ⅓ cup water over medium-high heat. Bring to a boil, swirling the pan occasionally, and cook until the sugar turns a golden brown color, about 8 minutes. Remove from heat promptly.
  8. Finish Caramel: Carefully stir in the heavy cream and butter (mixture will bubble vigorously). Return the pan to medium heat and cook, stirring, until well combined and smooth. Remove from heat and stir in the sea salt. Let the caramel cool slightly until thickened but still pourable.
  9. Fill Thumbprints: Spoon the salted caramel into each cookie indentation. Allow the caramel to set at room temperature for about 30 minutes to firm up.
  10. Garnish and Serve: Once set, sprinkle the filled cookies with flaky sea salt for a perfect sweet-salty finish. Serve and enjoy!

Notes

  • Use room temperature butter for easier mixing and better texture.
  • Ensure the caramel does not burn by watching the sugar closely as it changes color.
  • Cookies can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • For a vegan version, substitute butter with plant-based margarine and heavy cream with coconut cream.
  • Use flaky sea salt to add texture and enhance the salted caramel flavor.

Find it online: https://marthatasty.com/coconut-thumbprint-cookies-with-salted-caramel-recipe/