Coconut Thumbprint Cookies with Salted Caramel
These Coconut Thumbprint Cookies with Salted Caramel are buttery coconut-coated shortbread cookies filled with rich salted caramel and finished with flaky sea salt for an elegant, crowd-pleasing treat.
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Servings: 24
Ingredients
Coconut Shortbread Cookies
- 1 c unsalted butter room temperature
- 1/2 c coconut oil
- 1 c sugar
- 1 1/2 tsp vanilla extract
- 3 1/2 c all-purpose flour
- 1/2 tsp sea salt
- 2 large eggs lightly beaten
- 1 1/2 c sweetened flaked coconut
- Flaky sea salt for finishing
Salted Caramel Filling
- 1 c sugar
- 1/2 c heavy cream
- 6 tbsp unsalted butter
- 1/2 tsp sea salt
Instructions
Prepare the Cookies
- Preheat the oven to 350°F with a rack positioned in the center. Line a baking sheet with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, coconut oil, and sugar on medium-high speed for about 5 minutes, or until pale and fluffy.
- Add the vanilla extract and mix until incorporated.
- Reduce the mixer speed to low. Gradually add the flour and sea salt, mixing just until the dough comes together.
- Using your hands, roll the dough into 1 1/4-inch balls.
- Place the beaten eggs in a small bowl. Dip each dough ball into the beaten egg, then roll it in the flaked coconut until evenly coated.
- Arrange the coated dough balls on the prepared baking sheet, spacing them about 1 1/2 inches apart.
- Using your thumb, gently press the center of each dough ball to form an indentation.
- Bake for 16 to 20 minutes, or until the cookies are firm and the coconut is lightly browned.
- If necessary, gently press the centers again while the cookies are still warm to redefine the indentations. Transfer the cookies to a wire rack to cool completely.
Prepare the Salted Caramel Filling
- In a small saucepan, combine the sugar with 1/3 cup water. Bring to a boil over medium-high heat, swirling the pan occasionally, until the mixture turns golden brown, about 8 minutes.
- Remove the saucepan from the heat and carefully stir in the heavy cream and butter.
- Return the saucepan to medium heat and bring the mixture back to a boil, stirring until smooth and fully combined.
- Stir in the sea salt and allow the caramel to cool slightly.
Assemble the Cookies
- Using a spoon, fill the center of each cooled cookie with the salted caramel.
- Allow the caramel to set, then finish the cookies with a light sprinkle of flaky sea salt.
Notes
To make these Coconut Thumbprint Cookies with Salted Caramel gluten free, replace the all-purpose flour with a gluten-free 1:1 baking flour blend that is designed for cookies or shortbread-style baking. For best results, use a blend that already contains xanthan gum, or add xanthan gum according to the package directions if your blend does not include it. Also confirm that the vanilla extract, flaked coconut, heavy cream, and flaky sea salt are certified gluten free, since some brands may contain additives or be subject to cross-contact during processing. If you are preparing these cookies for someone with celiac disease or a strong gluten intolerance, make sure your baking sheet, parchment paper, mixing bowls, spatulas, saucepan, cooling rack, and work surfaces are thoroughly cleaned before use.