Coconut Thumbprint Cookies with Salted Caramel
Indulge, in an adventure with our Coconut Thumbprint Cookies, where each bite reveals a medley of flavors. Imagine this. A brown exterior, and a satisfyingly crispy coconut texture that gives way to a soft caramel center delicately sprinkled with sea salt. Created with love every cookie captures the essence of a getaway. The secret lies in the combination of coconut extract finely diced chilled butter and just a hint of sea salt elevating a simple cookie into an extraordinary treat. Whether you're passionate about baking or have an appreciation for desserts these cookies not only tantalize your taste buds. Create sweet moments that linger in your culinary memories. Join us in savoring the enchantment of Coconut Thumbprint Cookies. A masterpiece, in every aspect.
32 Servings
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
Embark, on a culinary journey with our delectable Coconut Thumbprint Cookies ensuring that everyone can delight in the experience. Replace the all-purpose flour with your gluten-free alternative maintaining the perfect harmony of textures and flavors. Whether you opt for almond flour coconut flour or a blend of gluten flours this adaptation guarantees an escape, into the realm of delightful and indulgent gluten-free treats. So gather your ingredients follow the same simple steps and allow these cookies to exemplify the inclusive joy of baking.