Coconut Thumbprint Cookies with Salted Caramel – Experience the world of Salted Caramel Coconut Thumbprint Cookies. Immerse yourself in a truly indulgent treat. These delectable creations offer a blend of coconut-infused goodness and gooey salted caramel resulting in a combination that will satisfy your sweet cravings.
Imagine this. The first time I made these Coconut Thumbprint Cookies, the aroma of coconut filled my kitchen creating a welcoming atmosphere. As the cookies baked to a hue my husband and child eagerly anticipated the moment when they could take a bite into these heavenly treats. The sheer joy, on their faces as they tasted the crispy coconut paired with caramel and just a touch of sea salt was absolutely priceless. It quickly became a family favorite. Now I can’t wait to share it with you!
What makes this Coconut Thumbprint Cookies with Salted Caramel truly extraordinary?
Immerse yourself in an extraordinary experience with Coconut Thumbprint Cookies infused with Salted Caramel. Each bite is like unraveling a symphony of unparalleled flavors and textures. Made with coconut and authentic coconut extract these cookies transport you to a sun-drenched paradise where tropical bliss awaits. Incorporating cold diced butter ensures that every cookie achieves a balance, between crispness and richness resulting in pure buttery perfection. The soft and creamy caramel center, enhanced with a bit of cream creates a delightful melt, in your mouth sensation. Adding a sprinkle of Morton Coarse Sea Salt takes these cookies to another level balancing the flavors perfectly between sweetness and saltiness. Get ready to be enchanted by the allure and distinctive blend that will make these cookies an unforgettable treat, for your senses.
What You Need To Make This Coconut Thumbprint Cookies with Salted Caramel Recipe?
Sweetened Shredded Coconut: Imagine a tropical breeze captured in shreds of coconut—sweetened to perfection. This isn’t just coconut; it’s the essence of an island vacation, bringing a touch of paradise to your cookies. Let the coconut be your passport to a blissful escape.
Large Egg: Behold the humble egg, the binding force in this delightful creation. Think of it as the storyteller, weaving together the threads of coconut and butter, ensuring each cookie holds a tale of indulgence.
Unsalted Butter: Meet the cold, diced butter—your baking confidant. It’s not just about fat; it’s about crafting layers of flakiness that cradle the coconut and caramel symphony. Let the butter be the maestro of your baking orchestra.
Granulated Sugar: Sugar, the sweet conductor in this flavor symphony. It’s not merely sweetness; it’s the harmonious balance that transforms the coconut and butter duo into a sweet melody. Consider it the composer of your cookie opus.
Morton Fine Sea Salt or Table Salt: A pinch of salt, not just for balance but to elevate the entire composition. Think of it as the storyteller’s twist, adding depth to the narrative. Let the salt be the unexpected plot twist in your cookie saga.
Real Coconut Extract: Close your eyes and breathe in the essence of real coconut extract—a fragrant journey to the heart of a tropical paradise. This isn’t just flavor; it’s a sensory expedition, infusing your cookies with authenticity.
All-Purpose Flour: Flour, the canvas of your culinary masterpiece. It’s not just a medium; it’s the foundation that supports the coconut dreams and caramel aspirations. Let the flour be the sturdy ground for your baking escapade.
Soft Caramels: Enter the world of soft caramels—Kraft’s finest. It’s not just a topping; it’s the gooey heart of your cookies. Picture it as the warm embrace that awaits within, adding a touch of luxury to each bite.
Heavy Cream: Heavy cream, the velvety companion to caramels. It’s not just a liquid; it’s the smooth operator that transforms caramels into a luscious filling. Let the cream be the indulgent dance partner in your caramel waltz.
Morton Coarse Sea Salt (for topping): And to crown it all, Morton Coarse Sea Salt—a sprinkle of the ocean’s embrace. It’s not just salt; it’s the finishing touch that contrasts and complements, turning your cookies into a seaside escape. Let the sea salt be the final stroke in your edible masterpiece.
Steps To Make Coconut Thumbprint Cookies with Salted Caramel:
Step 1: Preheat your oven to 350 degrees Fahrenheit. Prepare two baking sheets by lining them with parchment paper or silicone baking mats.
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Step 2: In a bowl mix together shredded coconut. In a bowl whisk the egg until it is well blended.
Step 3: Using an electric stand mixer combine butter, sugar and a sprinkle of fine salt, in the mixing bowl. Mix until the ingredients are well combined.
Step 4: Add extract to the mixture. Slowly incorporate the flour until just combined.
Step 5: Shape the dough into balls that are 1 tablespoon in size. Roll each ball first in the egg mixture. Then in the coconut mixture pressing gently to make sure they stick.
Step 6: Place the cookies on the baking sheets making sure to leave at least 1 1/2 inches of space between each cookie. Use your thumb or forefinger to create an indentation in each cookie.
Step 7: Chill the baking sheet in either the freezer for 10 minutes. Refrigerate for 30 minutes.
Step 8: Bake, for 10 minutes. Then re-indent each cookie using a 1/2 teaspoon.
Step 9: Continue baking for another 6 to 9 minutes until brown. Allow them to cool on the pan before transferring them to a wire rack.
Tip:
Take your Coconut Thumbprint Cookies with Salted Caramel to the next level by perfecting the technique of drizzling caramel. Once you’ve filled the cookie center, with the decadent caramel filling take a moment to drizzle a little extra on top. This not only adds a pleasing touch but also enhances the caramel flavor creating a captivating swirl of sweetness. It’s those touches that elevate a good cookie to an unforgettable masterpiece. So unleash your dessert artist. Let the caramel drizzle become your signature flourish. Your taste buds—and your guests—will appreciate this touch of indulgence!
Frequently Asked Questions:
Can I use sweetened or unsweetened shredded coconut?
It is recommended to use sweetened shredded for these cookies as it provides the balance of sweetness.
Can I make the caramel filling in advance?
Certainly! You can prepare the caramel filling in advance. Keep it in the refrigerator until you’re ready to use it.
Can I freeze the cookies for later?
Yes, these cookies can be frozen. Just store them in an airtight container. When you’re ready to enjoy them let them thaw at room temperature.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Coconut Thumbprint Cookies with Salted Caramel
Ingredients
Cookies:
- 1 3/4 cup 150g sweetened shredded coconut
- 1 large egg
- 1 cup 226g unsalted butter, cold and diced
- 1/2 cup 108g granulated sugar
- 1/4 teaspoon Morton Fine Sea Salt or table salt
- 2 teaspoons real coconut extract
- 2 cups 283g all-purpose flour
Filling:
- 28 226g soft caramels, such as Kraft
- 3 1/2 tablespoons heavy cream
- Morton Coarse Sea Salt for topping
Instructions
- Begin by preheating your oven to 350°F and lining two baking sheets. In a bowl mix together shredded coconut. In another bowl whisk the egg until it's well combined.
- Using a mixer blend the butter, sugar and a pinch of salt until they are thoroughly mixed. Add the coconut extract to the mixture. Slowly incorporate the flour until just combined.
- Take 1 tablespoon of dough shape it into balls and roll them first in the egg mixture and then in the coconut. Place them on the baking sheets with some space, between each cookie ball. Gently create indentations on top of each cookie. Let them chill for 10 minutes in the freezer or 30 minutes in the refrigerator.
- Place the baking sheets in the oven and bake for 10 minutes. After that time remove them from the oven and re-indent each cookie gently using a spoon or your thumb. Put them back into the oven for 6 to 9 minutes until they turn brown. Allow them to cool on the baking sheets before transferring them to a wire rack.
- Take a microwave bowl. Melt soft caramels, with heavy cream by microwaving them in 30-second intervals until smooth consistency is achieved. Spoon this caramel filling into each cookie indentation sprinkle with sea salt and let it set.
- Keep these cookies stored in an airtight container so you can savor their combination of coconut flavor and salted caramel at any time.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
