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introduction
Tender buttery thumbprint cookies are coated with sweet shredded coconut and filled with salty decadent caramel. Such a delicious cookie recipe!
Ingredients
Cookies
1 3/4 cup (150g) sweetened shredded coconut
1 large egg
1 cup (226g) unsalted butter, cold and diced into small cubes
1/2 cup (108g) granulated sugar
1/4 tsp Morton Fine Sea Salt or table salt
2 tsp real coconut extract
2 cups (283g) all-purpose flour
Filling
28 (226g) soft caramels, such as Kraft
3 1/2 Tbsp heavy cream
Morton Coarse Sea Salt, for topping
Instructions
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For the cookies: Preheat oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
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Add coconut to a small mixing bowl. Add egg to a separate small mixing bowl and whisk well until blended. Set aside.
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Add butter and sugar to the bowl of an electric stand mixer fitted with the paddle attachment. Sprinkle fine salt evenly over butter and sugar then mix on medium-low speed until well combined.
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Mix in coconut extract. With mixer on low speed slowly add in flour and mix just until combined.
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Scoop dough out in 1 even tablespoon at a time and shape into balls. Roll each dough ball in egg mixture then in coconut mixture (press coconut onto cookies to help it stick better).
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Transfer cookies to prepared baking sheets spacing at least 1-1/2 inches apart. Make indentation in each cookie with thumb or forefinger. Transfer baking sheet to freezer and chill for 10 minutes, or refrigerate 30 minutes.
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Transfer 1 baking sheet to oven and bake for 10 minutes. Remove from oven and re-indent cookies using the back of a rounded 1/2 teaspoon*.
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