Salted Caramel Coconut Thumbprint Cookies
Ingredients
The Cookies
-
1 ¾
cup
sweetened shredded coconut
-
1
large
egg
-
1
cup
unsalted butter, cold and diced into small cubes
-
½
cup
granulated sugar
-
¼
tsp
Morton Fine Sea Salt or table salt
-
2
tsp
real coconut extract
-
2
cups
all-purpose flour
The Filling
-
28
pieces
soft caramels, such as Kraft
-
3 ½
Tbsp
heavy cream
-
to taste
Morton Coarse Sea Salt, for topping
Instructions
- Preheat the oven to 350°F and line two baking sheets with parchment paper.
- In a small bowl, add coconut; in another bowl, whisk the egg.
- In a stand mixer, combine butter, sugar, and fine salt; mix until well combined.
- Add coconut extract and mix in the flour until just combined.
- Scoop the dough into balls, roll in egg, then in coconut, pressing to adhere.
- Place cookies on the baking sheets, spacing them apart, and make an indentation in each.
- Chill the cookies in the freezer for 10 minutes or refrigerate for 30 minutes.
- Bake the first sheet for 10 minutes, then re-indent the cookies and bake for an additional 6-9 minutes until golden.
- Cool the cookies on the pan for a few minutes before transferring them to a wire rack.
- For the filling, melt caramels and cream in the microwave until smooth.
- Spoon the caramel into the cookie indentations and sprinkle with sea salt before it sets.
Nutrition Facts (estimated)
Servings
32 cookies
Calories
154
Total fat
8g
Total carbohydrates
17g
Total protein
1g
Sodium
69mg
Cholesterol
23mg
You might also like