Salted Caramel Coconut Thumbprint Cookies – Dive into the exquisite realm of these Salted Caramel Coconut Thumbprint Cookies, a luxurious treat that blends the tropical essence of coconut with the rich, velvety allure of salted caramel. Perfect for satisfying your dessert desires, these cookies are a harmonious mix of tropical flavors and sweet, salty caramel.
In my recent update, I shared about my dear friend Hiba’s joyous occasion of welcoming a baby girl. Fortunately, her mother is staying with her for a while to assist with cooking and household chores. So, instead of bringing practical meals, I decided to treat them with some delightful sweets. This recipe immediately caught my attention, as it seemed ideal for celebrating the new arrival. Recalling the Coconut-Caramel Cupcakes I made for Hiba’s 30th birthday, which she adored, I’m confident these cookies will be equally cherished.
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These delightful treats are made from a dough similar to shortbread, which is then rolled in coconut. Once the dough is shaped into balls and given a distinctive thumbprint indentation, they’re baked until golden and crisp. Melty caramel is then added to the indentation, topped with a sprinkle of sea salt for an exquisite finish. These cookies offer a perfect blend of crispness, chewiness, sweetness, and a nutty flavor with a subtle salty note. They’re possibly one of the best cookie recipes I’ve ever tried. The process of shaping the dough into balls, coating them in coconut, and making the thumbprints is somewhat time-intensive but absolutely rewarding. Had I not decided to bake them at 11 PM, I might have even enhanced them with a chocolate drizzle for extra deliciousness (maybe next time).
P.S. – It’s been a while since I’ve talked about my wedding planning. Perhaps it’s because after securing all my vendors, there’s been a quiet period. Currently, I’m pondering over the dessert options. Finding an outstanding bakery has been challenging, especially since I’m considering cupcakes which I know I can bake myself. I’m contemplating whether baking 200 cupcakes the day before my wedding is a feasible idea. But for now, let’s dive into the recipe!
Picture this: When I first prepared Coconut Thumbprint Cookies, my kitchen was enveloped in a delightful coconut fragrance, setting a warm and inviting tone. As the cookies turned a perfect golden brown in the oven, my husband and child were brimming with excitement, eagerly waiting to savor these divine delights. The moment they bit into the cookies, their faces lit up with pure joy. The combination of crunchy coconut, rich caramel, and a hint of sea salt was simply unforgettable. This recipe soon turned into a cherished family favorite. I’m thrilled at the prospect of sharing it with you!
Experience the remarkable fusion of flavors in these Coconut Thumbprint Cookies with Salted Caramel. Each mouthful unveils a harmonious blend of taste and texture, transforming your palate into a haven of tropical indulgence. Crafted with rich coconut and genuine coconut extract, these cookies evoke the essence of a sun-kissed tropical retreat. The inclusion of cold diced butter in the mix ensures a perfect texture balance, offering a crisp yet richly buttery experience. At the heart of each cookie lies a soft, creamy caramel core, enriched with cream for a luxurious, melt-in-your-mouth sensation. The addition of Morton Coarse Sea Salt sprinkled on top expertly contrasts the sweet and salty flavors, elevating these cookies to a sublime level of deliciousness. Prepare to be captivated by this unique and memorable culinary delight that promises to enchant your senses.
Ingredients for Coconut Thumbprint Cookies with Salted Caramel:
Sweetened Shredded Coconut: This isn’t just any coconut; it’s a tropical delight, sweetened to enhance your cookies with an island getaway vibe.
Large Egg: More than just an ingredient, the egg binds the coconut and butter, weaving a story of indulgence into each cookie.
Unsalted Butter: Cold and diced, this butter isn’t merely a fat source; it adds layers of texture, harmonizing with the coconut and caramel.
Granulated Sugar: The key to balancing flavors, sugar isn’t just for sweetness; it’s the composer of this cookie symphony.
Morton Fine Sea Salt or Table Salt: A pinch that brings depth and an unexpected twist, enhancing the overall flavor narrative.
Real Coconut Extract: Offering more than just flavor, this extract takes you on a sensory journey to tropical paradise.
All-Purpose Flour: The foundational canvas, supporting your cookie’s coconut and caramel dreams.
Soft Caramels (Kraft’s recommended): These are the heart of your cookies, a luxurious, gooey center that elevates every bite.
Heavy Cream: Partnering with caramels, this cream adds a velvety smoothness, enriching the filling.
Morton Coarse Sea Salt (for topping): The final touch, this salt adds contrast and completes your cookie creation with a seaside essence.
How to Create Salted Caramel Coconut Thumbprint Cookies:
Begin by preheating your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper or silicone mats.
In one bowl, combine shredded coconut. In a separate bowl, vigorously whisk an egg until well blended.
Utilize an electric stand mixer to blend butter, sugar, and a pinch of fine salt in its bowl. Mix until these ingredients are thoroughly combined.
Stir in extract into your mixture. Gradually add flour, mixing until it’s just incorporated.
Form the dough into 1 tablespoon-sized balls. Roll each ball first in the egg mixture, then in the coconut, pressing lightly to adhere.
Arrange the cookies on the prepared baking sheets, leaving about 1 1/2 inches between each. Create a small well in each cookie using your thumb or forefinger.
Freeze the baking sheet for 10 minutes or refrigerate for 30 minutes to chill the cookies.
Bake the cookies for 10 minutes, then re-press the indentations using a 1/2 teaspoon.
Continue baking for an additional 6 to 9 minutes until golden brown. Let them cool on the pan before transferring to a wire rack.
Elevate your Salted Caramel Coconut Thumbprint Cookies by mastering the art of caramel drizzling. After filling the cookie centers with rich caramel, artistically drizzle a little extra on top. This not only adds a visual appeal but also intensifies the caramel taste, creating an enticing swirl of sweetness. These artistic touches transform a simple cookie into an extraordinary culinary creation. Embrace your inner dessert artist and let the caramel drizzle be your signature stroke. Both your taste buds and your guests will relish this luxurious addition!
1. Is it okay to use either sweetened or unsweetened shredded coconut?
For these cookies, sweetened shredded coconut is advised because it enhances the overall sweetness.
2. Can the caramel filling be made ahead of time?
Absolutely! You can make the caramel filling beforehand and store it in the fridge until needed.
3. Is it possible to freeze the cookies for future consumption?
Certainly, the cookies can be frozen. Place them in a sealed container. To enjoy them later, simply allow them to thaw at room temperature.
- 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.