Coconut Thumbprint Cookies with Salted Caramel

Name: Coconut Thumbprint Cookies with Salted Caramel
Prep time: 60 min
Total time: 105 min
Ingredients: 3 sticks unsalted butter, room temperature; 1 cup sugar; 1.5 teaspoons pure vanilla extract; 3.5 cups all-purpose flour; Table salt; 2 large eggs, lightly beaten; 12 ounces sweetened flaked coconut; 44 small soft caramel candies (12 ounces), such as Kraft; 6 tablespoons heavy cream; Large, flaky sea salt, such as Maldon

3.6

(217)

13 Reviews

By

Martha Stewart

Updated on June 12, 2017

Ingredients

3 sticks unsalted butter, room temperature
1 cup sugar
1 ½ teaspoons pure vanilla extract
3 ½ cups all-purpose flour
Table salt
2 large eggs, lightly beaten
12 ounces sweetened flaked coconut
44 small soft caramel candies (12 ounces), such as Kraft
6 tablespoons heavy cream
Large, flaky sea salt, such as Maldon

Directions

Preheat oven to 350 degrees. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine. Press dough together in plastic wrap, then roll into 1 1/4-inch balls. Dip each ball in beaten egg, and roll in coconut. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks. Repeat with remaining dough.
Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon into indentations in cookies, and sprinkle with sea salt. Rewarm caramel if it hardens before all cookies are filled.