Name: Coconut Thumbprint Cookies with Salted Caramel Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, room temperature; ½ cup coconut oil; 1 cup sugar; 1½ teaspoon vanilla extract; 3½ cups all-purpose flour; ½ teaspoon sea salt; 2 large eggs, lightly beaten; 1½ cup sweetened flaked coconut; Flaky sea salt, such as Maldon, for garnish; 1 cup sugar; ⅓ cup water (for caramel); ½ cup heavy cream; 6 tablespoons unsalted butter; ½ teaspoon sea salt

Jump to Recipe· 4.1 from 26 reviews

If you have a sweet tooth and love the tropical twist of coconut combined with the luxurious taste of salted caramel, you are in for a real treat. This Coconut Thumbprint Cookies with Salted Caramel Recipe offers the perfect blend of chewy, crisp, and buttery goodness, all crowned with a luscious, homemade salted caramel filling. Every bite bursts with rich coconut flavor while the salted caramel adds that irresistible sweet and salty contrast that will keep you coming back for more. Whether you’re baking for a cozy night in or holiday gathering, these cookies are the ultimate crowd-pleaser you’ll want to make again and again.

Ingredients You’ll Need

The image shows a baking tray lined with brown parchment paper, holding ten small, round dough balls evenly spaced over two layers. To the left, there is a white bowl filled with beaten egg, showing a yellow, foamy texture. Above the bowl, a wooden bowl is full of white shredded coconut with some pieces falling onto the white marbled surface. The overall color scheme is light with soft, natural textures, and the setup has a clean and simple look, photo taken with an iphone --ar 4:5 --v 7

Getting the right ingredients is the secret to nailing these Coconut Thumbprint Cookies with Salted Caramel Recipe. Each component is straightforward but plays a vital role in delivering amazing flavor, texture, and a beautiful golden color.

1 cup (2 sticks) unsalted butter: For a rich, tender cookie base without excess salt.
½ cup coconut oil: Adds moisture and enhances the coconut flavor.
1 cup sugar: Sweetens the dough perfectly to balance the caramel filling.
1½ teaspoon vanilla extract: Elevates all the flavors with a warm, floral note.
3½ cups all-purpose flour: The foundation providing structure and that familiar cookie texture.
½ teaspoon sea salt: Brings out the sweetness and complements the caramel.
2 large eggs, lightly beaten: Helps bind the dough and gives a tender crumb.
1½ cup sweetened flaked coconut: For coating the cookies and adding delightful chewiness.
Flaky sea salt (such as Maldon): To sprinkle on top, enhancing the salted caramel’s flavor.
1 cup sugar (for caramel): The base of the luscious salted caramel sauce.
½ cup heavy cream: Creates that velvety texture in the caramel.
6 tablespoons unsalted butter: Adds richness to the caramel sauce.
½ teaspoon sea salt (for caramel): Balances sweetness and intensifies the caramel flavor.

How to Make Coconut Thumbprint Cookies with Salted Caramel Recipe

Step 1: Prepare Your Oven and Baking Sheet

Start by preheating your oven to 350°F with a rack placed in the center. Line a sheet pan with parchment paper to ensure your Coconut Thumbprint Cookies with Salted Caramel Recipe come out cleanly without sticking. Proper preparation here sets the stage for perfectly baked cookies.

Step 2: Cream the Butter, Coconut Oil, and Sugar

In the bowl of your stand mixer fitted with the paddle attachment, beat the unsalted butter, coconut oil, and sugar on medium-high speed for about 5 minutes. You want this mixture to become pale and fluffy since this aeration will give your cookies a tender and light texture. After this, add your vanilla extract and mix briefly to combine all those fragrant, sweet flavors.

Step 3: Add Flour and Salt

Lower the mixer speed and gradually incorporate the all-purpose flour along with the sea salt. Mix until everything comes together into a smooth dough. Avoid overmixing to keep the cookies tender rather than tough or dense. This simple step is crucial for the proper texture.

Step 4: Shape and Coat the Cookies

Now for the fun part — rolling! Use your hands to roll the dough into 1¼-inch balls. Prepare a small bowl of the beaten eggs. Dip each ball into the eggs, then roll generously in the sweetened flaked coconut for that irresistible texture and tropical flavor. Place the coated balls about 1½ inches apart on the prepared sheet. Using your thumb, gently press the center of each dough ball to create a perfect indentation for the caramel filling.

Step 5: Bake Until Golden Brown

Bake the cookies for 16 to 20 minutes until firm and the coconut starts to turn a beautiful golden brown. If the indentations flatten out, lightly press them again while still warm so they maintain that lovely thumbprint shape. Once baked, transfer the cookies to a wire rack to cool completely — this will help them set perfectly.

Step 6: Make the Salted Caramel Sauce

While the cookies cool, it’s time for the heavenly salted caramel. In a small saucepan, combine 1 cup sugar with ⅓ cup water and bring to a boil over medium-high heat. Swirl occasionally but don’t stir to ensure the sugar caramelizes evenly to a golden brown within about 8 minutes. Remove from heat and carefully stir in the heavy cream and butter. Return the pot to medium heat and cook for a few more minutes until everything is smooth and glossy. Stir in the sea salt and let the sauce cool slightly, so it thickens just enough to fill your cookies without running everywhere.

Step 7: Fill and Finish

Using a spoon, lovingly fill each cookie’s thumbprint with the luscious salted caramel sauce. Allow them to cool further until the caramel sets nicely. Just before serving, sprinkle with a pinch of flaky sea salt for that perfect balance of sweet, salty, creamy, and crunchy in every bite.

How to Serve Coconut Thumbprint Cookies with Salted Caramel Recipe

The image shows many round cookies on a black wire cooling rack over a white marbled surface. Each cookie has a rough, golden-brown outer layer that looks crispy and textured with coconut flakes. In the middle of each cookie, there is a smooth, shiny, dark caramel-colored jam or sauce that fills a small round well. Some wells have a sprinkle of flaky sea salt on top, adding a slight sparkle. The cookies are arranged closely together, nearly filling the rack. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkling with additional flaky sea salt just before serving makes the flavors pop and adds a delightful crunch contrast to the soft caramel. For a festive touch, a dusting of finely shredded toasted coconut or a drizzle of dark chocolate pairs beautifully with the salted caramel.

Side Dishes

These cookies are a star on their own but pair spectacularly with a rich cup of coffee, a creamy chai latte, or even a glass of cold milk. If you want to elevate a dessert spread, serve alongside fresh tropical fruits such as mango or pineapple to echo the coconut notes.

Creative Ways to Present

Serve your Coconut Thumbprint Cookies with Salted Caramel Recipe in a rustic basket lined with a cozy linen napkin for a charming homemade vibe. For parties, arrange them on a tiered dessert tray or place one atop frosted cupcakes for a sweet surprise. They also make fabulous edible gifts when wrapped in parchment with a pretty ribbon.

Make Ahead and Storage

Storing Leftovers

Store these cookies in an airtight container at room temperature where they will stay fresh and chewy for up to 4 days. Keep them away from direct sunlight to prevent the caramel from becoming too soft or sticky.

Freezing

If you want to keep them longer, freeze the unfilled cookie dough balls or baked cookies separately. Dough can be frozen for up to 3 months; thaw overnight in the fridge before baking. Baked cookies freeze well too; just wrap them tightly to prevent freezer burn and thaw at room temperature.

Reheating

To enjoy these cookies warm, pop them in a preheated oven at 300°F for about 5 minutes or microwave briefly for 10 seconds. This revives their softness and makes the caramel perfectly gooey again without melting the whole cookie.

FAQs

Can I use unsweetened coconut instead of sweetened flaked coconut?

Yes, you can replace sweetened coconut with unsweetened for a less sugary cookie coating. Keep in mind that you might want to slightly increase the sugar in the dough or caramel to maintain the overall sweetness balance.

Is it necessary to dip the dough balls in egg before rolling in coconut?

Dipping in egg helps the shredded coconut stick well to the dough, ensuring that every bite has that delightful coconut texture. You can try brushing with a little milk as an alternative, but eggs yield the best adhesion.

Can I make the salted caramel ahead of time?

Absolutely! The salted caramel sauce can be made up to a week in advance and stored in the refrigerator. Warm it gently before filling the cookies to restore the perfect consistency for spooning.

What if my caramel hardens too much and is difficult to spoon?

If the caramel thickens or hardens too much, simply warm it gently over low heat or microwave for a few seconds and stir until smooth and pourable again.

Are these cookies gluten-free?

This recipe uses all-purpose flour, so it is not gluten-free. However, you can experiment with gluten-free flour blends, but keep the texture variations in mind as the cookies might be less tender.

Final Thoughts

There’s something truly special about biting into a Coconut Thumbprint Cookies with Salted Caramel Recipe that delivers both tropical flair and indulgent caramel goodness. These cookies are simple to make, fun to share, and sure to become a beloved classic in your recipe collection. Don’t wait to whip up a batch—the smiles and satisfied sighs after the first bite will be all the motivation you need!