Description
Delight in these Coconut Thumbprint Cookies with Salted Caramel—a perfect blend of tender buttery cookie, toasted coconut coating, and a luscious salted caramel center. Crispy on the outside, soft in the middle, and topped with a sprinkle of flaky sea salt, these cookies offer a harmonious mix of sweetness and saltiness that is sure to satisfy any sweet tooth.
Ingredients
Cookie Dough
- 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
Salted Caramel Sauce
- 1 cup sugar
- ⅓ cup water (for caramel)
- ½ cup heavy cream
- 6 tablespoons unsalted butter
- ½ teaspoon sea salt
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and position a rack in the center of the oven. Line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Prepare Cookie Dough: In a stand mixer bowl fitted with the paddle attachment, beat the unsalted butter, coconut oil, and sugar on medium-high speed until the mixture becomes pale and fluffy, about 5 minutes. Add vanilla extract and mix until fully incorporated.
- Add Dry Ingredients: Lower the mixer speed to low and gradually add the all-purpose flour and sea salt. Mix only until combined to prevent overworking the dough.
- Form and Coat Cookies: Use your hands to roll the dough into 1¼-inch diameter balls. Dip each ball into the lightly beaten eggs, then roll them in the sweetened flaked coconut until evenly coated. Place the coated dough balls on the prepared baking sheet about 1½ inches apart. Gently press your thumb into the center of each ball to create an indent for the caramel filling.
- Bake Cookies: Bake for 16-20 minutes or until the cookies are firm and the coconut is lightly toasted and golden. If the indents flatten out during baking, gently press them again immediately after removing from the oven. Transfer cookies to a wire rack to cool completely.
- Make Salted Caramel Sauce: While cookies cool, prepare the salted caramel. In a small saucepan, combine 1 cup sugar with ⅓ cup water. Bring to a boil over medium-high heat without stirring, swirling the pan occasionally, until the mixture turns a deep golden brown color, about 8 minutes. Remove from heat immediately to prevent burning and carefully stir in the heavy cream and butter. Return the pan to medium heat and stir until the sauce is smooth and fully combined. Stir in ½ teaspoon sea salt and let the caramel cool slightly.
- Fill and Garnish: Spoon the slightly cooled caramel into the thumbprint indents of the cooled cookies. Allow the caramel to set completely, then sprinkle the tops with flaky sea salt for a perfect salty-sweet finish.
Notes
- Ensure the butter and coconut oil are at room temperature before mixing to achieve a smooth, fluffy dough.
- Be cautious when making caramel as it involves very hot sugar syrup that can cause burns.
- If the cookie indentations disappear during baking, gently remake them while the cookies are still warm.
- Salted caramel will thicken as it cools; fill the cookies once it is pourable but not hot to avoid melting the cookies.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
