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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Coconut Thumbprint Cookies with Salted Caramel Recipe

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This recipe for Coconut Thumbprint Cookies with Salted Caramel is from SWEET MEMORIES, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 sticks unsalted butter, room temperature1 cup sugar
1 1/2 teaspoons pure vanilla extract
3 3/4 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, such as Maldon
Directions:
Directions:
Preheat oven to 350°F. 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.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. (Store in airtight containers for up to 2 days.)
Number Of Servings:
Number Of Servings:
Makes 54

 

 

 

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