Coconut Thumbprint Cookies With Salted Caramel |
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Prep Time: 15 Minutes Cook Time: 26 Minutes |
Ready In: 41 Minutes Servings: 4 |
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Yummy coconut cookies with smooth caramel accented with just a bit of salt. YUM. This came from Martha Stewart. Ingredients:
12 ounces butter, room temperature |
1 cup sugar |
1 1/2 teaspoons vanilla extract |
3 1/2 cups all-purpose flour |
1/2 teaspoon salt |
2 large eggs, lightly beaten |
12 ounces sweetened flaked coconut |
44 small soft caramel candies, such as kraft (12 ounces) |
6 tablespoons heavy cream |
flaky sea salt, such as maldon |
Directions:
1. Preheat oven to 350 degrees.
2. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla.
3. With mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine.
4. Press dough together in plastic wrap, then roll into 1 1/4-inch balls.
5. Dip each ball in beaten egg, and roll in coconut.
6. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb.
7. 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.
8. Place caramels and heavy cream in a small saucepan over low heat.
9. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes.
10. Spoon into indentations in cookies, and sprinkle with sea salt.
11. Rewarm caramel if it hardens before all cookies are filled.
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