Coconut Thumbprint Cookies With Salted Caramel

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READY IN: 41mins
YIELD: 54 Cookies
UNITS: US

INGREDIENTS

Nutrition
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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.
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