Coconut, caramel, cold butter, flour, and sea salt make these Coconut Thumbprint Cookies with Salted Caramel the cozy treat your day deserves.
Let me just say this upfront: I wasn’t trying to impress anyone. Not really. These cookies were born out of equal parts boredom, stress-baking, and the sudden, weird realization that I hadn’t made thumbprint cookies in… what, five years?
It was one of those weeks. You know the kind—when the laundry’s reproducing, the group chat won’t shut up, and you accidentally eat pretzels for dinner three nights in a row. I needed something warm. Buttery. A little indulgent. Something to make me feel like I still had some creative spark in me, even if everything else felt off.
I remembered these Coconut Thumbprint Cookies with Salted Caramel from a bake sale back in college. I couldn’t tell you who made them—I just remember standing there with my plastic cup of fruit punch thinking, What sorcery is this?? So I started tinkering. Coconut extract? Yes. Cold butter? Sounds wrong, but stay with me. Caramel in the middle? Obviously. Sea salt? Absolutely.
And when I bit into one fresh out of the oven—gooey caramel, crispy coconut, that buttery-soft center—I swear I almost cried. Not because it was that good (though… it was), but because for the first time in weeks, something turned out exactly the way I hoped it would. And sometimes, that’s enough.
Why You’ll Love This Coconut Thumbprint Cookies with Salted Caramel Recipe?
Okay, real talk: thumbprint cookies can be meh. Dry. Too sweet. Or weirdly jammy, like someone tried to sneak in a health food moment.
But these? They’re rich. Toasty. Sweet and salty, but not in a try-hard way. The coconut crisps up like a dream on the outside, and the dough stays tender and soft in the center—almost like shortbread, but with more soul. And then there’s the caramel. Not just sweet… chewy, glossy, a little luxurious. And that pinch of sea salt on top? That’s the drop-the-mic moment.
They’re the kind of cookies you eat standing in the kitchen when no one’s looking. The kind you pack for a road trip and end up finishing before you even hit the highway.
Ingredient Notes:
Let’s keep it real. These cookies don’t require anything obscure, just good pantry stuff and a little love. And yeah, you could use homemade caramel. But Kraft makes a soft one that honestly? I have no complaints.
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1¾ cup sweetened shredded coconut – Toasts beautifully. Skip unsweetened unless you like coconut sadness.
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1 cup cold, diced unsalted butter – Yep, cold. It gives the dough that flaky richness without going greasy. It’s weird. It works.
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½ cup granulated sugar – For sweetness and just a hint of crisp.
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¼ tsp fine sea salt – Because flat cookies are sad without salt.
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2 tsp coconut extract – Brings that tropical, toasted marshmallow vibe. Not optional.
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2 cups all-purpose flour – Trusty, basic, perfect.
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1 egg, whisked – This is the glue for the coconut coating. Kind of like culinary hairspray.
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28 soft caramels – Kraft is great, Werther’s works. Just no hard caramel. You’ve been warned.
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3½ tbsp heavy cream – Helps make the caramel melt without seizing. Learned that the hard way.
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Coarse sea salt for topping – Adds crunch, contrast, and makes you feel fancy.
How To Make Coconut Thumbprint Cookies with Salted Caramel?
You don’t need to be a pro. You just need to follow the steps—and maybe don’t skip the freezer part (I know it’s tempting, but trust me).
Step 1. Preheat your oven.
350°F. Parchment paper on the trays. Let’s not make this harder than it has to be.
Step 2. Make your dough.
Cream cold butter, sugar, and salt until light and fluffy. Add coconut extract. Then add flour slowly and mix until a soft dough forms. It might feel a little dry—don’t panic. Keep going.
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Step 3. Roll & coat.
Scoop a tablespoon of dough, roll it into a ball. Dip in whisked egg. Roll in coconut. It’s messy. That’s okay. It means you’re doing it right.
Step 4. Press the centers.
Gently press a thumb (or the back of a measuring spoon) into the center of each ball. You’re not digging a grave—just making a little nest.
Step 5. Chill the tray.
Freeze for 10 minutes or chill in the fridge for 30. This part? It’s the secret to keeping your cookies from going pancake-mode.
Step 6. Bake (twice-ish).
Bake for 10 minutes. Take them out. Re-press the centers because they’ll puff up like cookies always do. Bake again for 6–9 more minutes until golden around the edges.
Step 7. Caramel time.
Melt caramels with cream in the microwave. Stir every 30 seconds until smooth. Spoon it into the thumbprints while the cookies are still warm-ish. Sprinkle sea salt while the caramel’s glossy and melty.
Try not to eat one while it’s lava-hot. Or do. I’m not your mom.
Storage Options:
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Room temp: Airtight container. They’ll keep for 3–4 days and still be soft in the center.
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Freezer: Freeze the unfilled cookies, then add caramel + salt after reheating. Biting into frozen caramel? That’s a dental bill I don’t want.
Variations and Substitutions:
Go for it. This recipe’s pretty forgiving.
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Swap the extract – Almond extract brings a different kind of sweetness. Vanilla works too.
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Use chocolate instead of caramel – Pour in melted chocolate and sprinkle crushed almonds on top.
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Make them citrusy – Add orange or lime zest to the dough. Trust me, it slaps.
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Skip the coconut – If you’re not into it, roll in chopped nuts or even crushed pretzels.
What to Serve with Coconut Thumbprint Cookies with Salted Caramel?
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Coffee – Black, sweetened, however you drink it.
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A coconut latte – Yep. Lean into the theme.
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Vanilla bean ice cream – These cookies + a scoop = a very, very good time.
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A lazy afternoon and a cozy blanket – Not technically food, but trust me. Perfect pairing.
Frequently Asked Questions:
Can I use unsweetened coconut?
Technically yes. But they’ll be drier and less golden. Also… they just don’t taste as good. I said what I said.
Can I make the dough ahead of time?
Totally. You can even roll and freeze the dough balls. Just thaw slightly before baking.
Do I have to use cold butter?
Yes. It feels wrong, but it makes the cookies tender and rich. Warm butter = flat, greasy cookies.
So there you have it. Coconut Thumbprint Cookies with Salted Caramel—cookies that feel like a little tropical escape, without ever leaving your kitchen. They’re cozy, rich, a little fancy without the fuss, and honestly? They’ve got that something that just makes people happy.
If you make these, I wanna hear about it. What did you change? Did you add chocolate? Did you burn your tongue on the first one like I always do? Let’s chat.
<Remember it later>
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!
Keep the Flavor Coming – Try These:
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!
