Coconut Thumbprint Cookies with Salted Caramel
Makes 54 cookies
on medium speed until it is pale and fluffy, then add vanilla.
With mixer on low, add flour a little at a time 1/2 tsp salt and
beat to combine. Using plastic wrap, press dough together to
make it a bit flat, and roll into 1 1/4-inch balls. (I recommend
doing all the rolling before you start the dipping.)
Using a spoon, dip each ball into the beaten egg, let excess egg drip
off, and then roll in coconut. (I had to use my fingers/the spoon to
help make sure all the dough balls were covered
evenly with coconut. Don't worry if you get messy!)
Place balls on parchment-lined baking sheet and press an indentation
of your thumb into each cookie. Bake for 10 minutes, then remove
sheet from oven and re-press indentations (I used the handle of a spoon).
After that, put the sheet back in the oven and bake for another 9-10
minutes or until golden. Let cool on wire racks. Repeat with remaining dough.
(Cookies will be hot- do this quickly!)
For caramel: Place unwrapped caramels and heavy cream in a small
saucepan over low heat. Cook, stirring constantly, until the caramels
have melted and the mixture is smooth, 4-6 minutes.
Spoon caramel into the indentations of each cookie and sprinkle with sea salt.
If the caramel starts to harden, rewarm it on low heat!
(Store in airtight containers for up to 2 days.)
Recipe from Martha Stewart Living Feb 2012
These cookies weren't that hard to make, though prep time is a bit longer!
They turned out well, so I was happy. If you like coconut and a buttery
shortbread cookie, topped with caramel, then you'll want to try these.