Salted Caramel Coconut Thumbprint Cookies
How to make Salted Caramel Coconut Thumbprint Cookies
1 3/4 cups (150g) sweetened shredded coconut
1 large egg
1 cup (226g) unsalted butter, cold, cut into pieces
1/2 cup (108g) granulated sugar
1/4 teaspoon Morton Fine Sea Salt or regular table salt
2 teaspoons genuine coconut extract
2 cups (283g) all-purpose flour
28 (226g) soft caramels (e.g., Kraft brand)
3 1/2 tablespoons heavy cream
Morton Coarse Sea Salt, for topping
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a bowl, combine the shredded coconut. In a separate bowl, lightly beat the egg.
In a mixer, cream together the butter, sugar, and a pinch of salt until well mixed. Add the coconut extract. Gradually mix in the flour until just combined.
Form 1 tablespoon of dough into balls. Dip each ball first in the beaten egg, then roll in the coconut mixture. Place on the prepared baking sheets, leaving space between each. Press a small indentation into the top of each cookie. Chill in the freezer for 10 minutes or in the refrigerator for 30 minutes.
Bake the cookies for 10 minutes. Remove from the oven and re-press the indentations with a spoon or your thumb. Return to the oven and bake for another 6-9 minutes until golden brown. Let cool on the baking sheets before transferring to a wire rack.
In a microwave-safe bowl, melt the caramels with heavy cream, stirring every 30 seconds until smooth. Spoon the caramel into each cookie indentation, sprinkle with coarse sea salt, and allow to set.
Store the cookies in an airtight container to enjoy the delightful blend of coconut and salted caramel flavors.
YIELDS: 24 | SERVING SIZE: 1 cookie
Calories per Serving: 150 | Total Fat: 10g | Saturated Fat: 7g | Trans Fat: 0g | Cholesterol: 35mg | Sodium: 30mg | Total Carbohydrates: 14g | Dietary Fiber: 1g | Total Sugars: 7g | Protein: 1g
Frequently Asked Questions:
Can I use sweetened or unsweetened shredded coconut?
The recipe calls for sweetened shredded coconut.
If you prefer less sweetness, you can use unsweetened shredded coconut, but it might alter the overall taste.
Can I substitute coconut extract with vanilla extract?
While coconut extract enhances the coconut flavor, you can use vanilla extract as a substitute.
However, the cookies will have a milder coconut taste.
Can I freeze the cookie dough for longer storage?
Yes, you can freeze the cookie dough balls for later use.
Ensure they are well-covered to prevent freezer burn.
When ready to bake, thaw them in the refrigerator before following the baking instructions.
How long do these cookies stay fresh?
Stored in an airtight container, these cookies stay fresh for about a week.
For longer storage, freeze the baked cookies and thaw when ready to enjoy.
Can I use a different type of caramel for the filling?
Yes, you can use different soft caramels, but the texture and flavor may vary.
Adjust the quantity to achieve the desired caramel consistency.
Can I use salted butter instead of unsalted for the cookie dough?
Yes, you can use salted butter, but you may want to reduce the additional salt in the recipe to avoid over-salting the cookies.
Can I make these cookies without coconut?
While the coconut is a key ingredient, you can try substituting it with finely chopped nuts or omitting it altogether.
Adjust other ingredients accordingly.
How do I prevent the caramel from sticking to the spoon when filling the cookies?
Lightly greasing the spoon with cooking spray or butter can help prevent the caramel from sticking, making it easier to spoon into the cookie indentations.
Can I use a different type of flour, such as whole wheat flour?
You can experiment with different flours, but keep in mind that it may affect the texture.
Whole wheat flour might result in a denser cookie.
Can I use homemade caramel sauce instead of soft caramels for the filling?
Yes, you can use homemade caramel sauce, but ensure it’s a soft consistency similar to store-bought soft caramels for the best results.
Adjust the quantity as needed.