These Salted Caramel Coconut Thumbprint Cookies are a delightful blend of sweet and salty flavors, perfect for any occasion from afternoon tea to holiday gatherings. Each bite-sized treat features a buttery coconut cookie base, delicately flavored with genuine coconut extract and rolled in shredded coconut for an added layer of texture.
Salted Caramel Coconut Thumbprint Cookies
Ingredients
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
Filling:
28 (226g) soft caramels (e.g., Kraft brand)
3 1/2 tablespoons heavy cream
Morton Coarse Sea Salt, for topping
Instructions
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.
Notes:
Use Fresh Ingredients: Ensure your butter is cold and cut into pieces before creaming it with the sugar. Fresh ingredients will yield better texture and flavor.
Cream Butter and Sugar Thoroughly: Creaming the butter and sugar until light and fluffy incorporates air into the dough, resulting in a softer cookie.
Chill the Dough: After forming the cookie dough balls, chill them in the freezer for 10 minutes or in the refrigerator for 30 minutes. Chilled dough holds its shape better during baking, preventing excessive spreading.
Create Deep Indentations: Press a small indentation into each cookie before chilling and again after the initial baking. Use the back of a spoon or your thumb to ensure it’s deep enough to hold the caramel filling.
Even Baking: Bake the cookies in a preheated oven until they are lightly golden brown. After re-pressing the indentations, bake them again until they achieve a golden brown color all over.
Melt Caramels Carefully: When melting the caramels with heavy cream, microwave in short intervals and stir well each time to prevent overheating and ensure a smooth consistency.
Sprinkle Salt While Warm: After filling each cookie with caramel, sprinkle coarse sea salt on top while the caramel is still warm. This allows the salt to stick and enhances the sweet-salty contrast.
Cool Completely: Let the cookies cool completely on the baking sheets before transferring them to a wire rack. This helps them set properly and prevents them from breaking.
Store Properly: Store the cookies in an airtight container at room temperature. They will keep well for several days, allowing you to enjoy them over time.
Variations: Feel free to customize by adding chopped nuts like pecans or almonds to the coconut mixture for added crunch, or drizzle melted chocolate over the cooled cookies for an extra indulgent touch.
Nutrition Information:
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.