Salted Caramel & Toasted Coconut Thumbprints

As soon as I spotted these on The Baker Chic, I knew I  had to make them. And soon. I'm a huge fan of toasted coconut and have been on a major caramel kick lately, you might have noticed from this and these. The day I saw these, I decided I would make my go-to salted caramel sauce for the filling as Audra's recipe calls for store bought caramels and the thought alone of unwrapping all of those candies was enough to drive me over the edge. I went straight home from work and made the sauce since I knew it would have to cool pretty much overnight. The following day I rushed home from work and got started on a half batch. I was not disappointed, these were awesome. You can find my recipe for the salted caramel sauce here.

Salted Caramel & Toasted Coconut Thumbprints
Yields about 24 large cookies
Printable Recipe

1 1/2 sticks butter, room temperature
1/2 cup sugar
3/4 teaspoon vanilla extract
1 3/4 cups flour
1/4 tsp salt
1 large eggs beaten
6 ounces sweetened flaked coconut
Flaky Sea Salt

Preheat your oven to 350 degrees, line your baking sheet with parchment paper. Cream your butter and sugar until light and fluffy, add vanilla. Once combined, add in your dry ingredients and mix until incorporated. Roll dough into 1.5 inch balls. Dip each ball first into the beaten egg and then in the coconut, pressing to make sure it adheres. Place on your prepared baking sheet and make a thumb indentation into each cookie. Bake for 20-23 minutes until golden brown and coconut is toasted. Upon removal I used a 1/2 teaspoon to re-press the indentation, making sure it was nice and deep so it can hold more of the yummy caramel! Let cool then fill each cookie with your caramel sauce and sprinkle with your flaked sea salt.

Recipe adapted from The Baker Chic

You can find my Salted Caramel Sauce post here or the printable recipe here.


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