Description
Buttery, melt-in-your-mouth cookies rolled in shredded coconut and topped with a drizzle of salted caramel—pure holiday magic in every bite!
Ingredients
Scale
Coconut-Crusted Cookies
- 150 g (1¾ cups) sweetened shredded coconut
- 1 large egg, beaten
- 226 g (1 cup) cold, diced unsalted butter
- 108 g (½ cup) granulated sugar
- ¼ tsp fine sea salt
- 2 tsp coconut extract
- 283 g (2 cups) all-purpose flour
Salted Caramel Filling
- 226 g (28 pieces) soft caramels (e.g., Kraft)
- 3½ Tbsp heavy cream
- Coarse sea salt, for sprinkling
Instructions
- Prep & Toast:
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment or silicone mats.
- Pour the shredded coconut into a shallow bowl. In a separate dish, whisk the egg until smooth.
- Cream Butter & Sugar:
- In the bowl of a stand mixer fitted with the paddle, combine the cold butter cubes and granulated sugar. Sprinkle in the fine salt. Mix on low–medium speed until the blend looks uniform and slightly fluffy, about 2 minutes.
- Flavor & Flour:
- Add the coconut extract and mix briefly. With the mixer still on low, gradually add the flour just until the dough comes together—avoid overworking.
- Shape & Coat:
- Scoop rounded tablespoons of dough and roll into balls. First dip each ball in the beaten egg, then press into the shredded coconut so it clings evenly.
- Indent & Chill:
- Arrange the coconut-coated balls on the prepared sheets, spacing them about 1½ inches apart. Gently press your thumb or the back of a spoon into the center of each to form a well.
- Freeze for 10 minutes (or refrigerate for 30) to help the cookies hold their shape.
- Bake in Two Stages:
- Bake one sheet at a time for 10 minutes. Remove from oven and re-press the centers to deepen the wells.
- Return to oven and bake an additional 6–9 minutes, until the coconut edges turn golden and the cookies feel set. Transfer to a wire rack to cool.
- Make the Caramel:
- In a microwave-safe bowl, combine the caramels and heavy cream. Heat in 30-second bursts, stirring between, until silky and lump-free.
- Fill & Finish:
- Spoon the warm caramel into each cookie’s indentation. Immediately sprinkle with coarse sea salt. Let the cookies stand at room temperature until the caramel firms.
Notes
Storage: Keep these thumbprints in an airtight container at room temperature for up to five days. Enjoy the perfect harmony of chewy coconut, buttery cookie, and luscious salted caramel!
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Desserts