May I introduce to you all, Mikey’s favorite cookie.
Every Christmas I make about 6-8 different types of cookies to pass out to friends and family. It is a tradition that my Grandma and Mom have passed down to me and I love searching for new recipes to add to the mix each year. This cookie always seems to be one of the favorites and I’m definitely going to keep making it for years to come.
Who doesn’t love salty caramel and coconut?! I guess I didn’t really like coconut up until 3 years ago…but now I’m making up for lost time!
These cookies are really easy and fun to make and they are seriously so delicious. They are surprisingly light. You won’t be able to stop after just one.
The sweet and salty combo mixed in with the toasted and chewy coconut is ridiculous. You may even have all the ingredients to make these in your pantry! (you could always use melted chocolate, candy, jam or Nutella in the center if you don’t have caramel).
Whatever you use, I think you should try making these stat! They make for a perfect breakfast, lunch and dinner :p
Coconut & Salted Caramel Thumbprint Cookies
3 Sticks Butter, Softened
1 Cup Sugar
1 1/2 Teaspoons Vanilla Extract
3 1/2 Cups Flour
1/2 Teaspoon Salt
2 Eggs, Slightly Beaten
12 Ounces Sweetened Flaked Coconut
12 Ounces Kraft Caramels (candy or bits)
6 Tablespoons Heavy Cream
Large, Flaky Sea Salt
Preheat oven to 350 Degrees. Line 2 baking sheets with parchment paper and set aside.
In the bowl of an electric mixer, combine butter and sugar until light and fluffy. Add vanilla and beat.
Slowly add flour and 1/2 teaspoon salt. Mix until incorporated.
Roll into 1 1/4 inch balls and then roll into beaten egg and roll into coconut.
Place onto parchment and use your finger or a measuring spoon to press an indent into the center of the cookie.
Bake for 10 minutes and then remove from oven and re-press thumbprint.
Place back into the oven for 9-10 more minutes until cookies are golden. Let cool on a wire rack.
While cookies cool, melt caramels in a small saucepan with heavy cream over low heat. Stir constantly until they melt and have a pourable consistency.
Pour into cookies and top with sea salt.