Monday, February 27, 2012

Coconut Thumbprint Cookie with Salted Caramel {recipe}

Last week, my oldest son started scouts. Having two sons right in a row often makes time for "It's not fair that he gets to.." so to make sure that didn't happen on scout night, my second boy and I made sure to have a treat for everyone when they got home.  I called it his Scout lesson for the week!  They turned out so great and are a great alternative to a chocolate cookie.

Coconut Thumbprint Cookies with Salted Caramel


  • 3 sticks unsalted butter, room temperature
  • 1 cup sugar
  • 1 1/2 teaspoons pure vanilla extract
  • 3 1/2 cups all-purpose flour
  • Table salt
  • 2 large eggs, lightly beaten
  • 12 ounces sweetened flaked coconut
  • 44 small soft caramel candies (12 ounces), such as Kraft
  • 6 tablespoons heavy cream
  • Large, flaky sea salt (I didn't have this, so I just omitted it! still super yummy.)


  1. 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.
  2. 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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    Do you have a favorite, non-chocolate cookie?