As I mentioned in my last post, my good friend Hiba had a beautiful baby girl earlier this week. She’s lucky enough to have her Mama in town for awhile to cook and help her around the house, so I figured I’d bring more treats instead of practical food items. Also- from the moment I saw this recipe I knew I had to make it for when her baby came. Remember these Coconut-Caramel Cupcakes I made last year for her 30th b-day? They were her favorite cupcakes ever so I thought these cookies would be a winning combo.
These beauties consist of a shortbread-like dough that is rolled in coconut. After giving the dough balls a signature “thumbprint” indentation, you bake them up until they are golden and crisp. Then you spoon in some melty caramel, sprinkle on some sea salt, and you’re good to go. These cookies are crisp, chewy, sweet, and nutty with just a hint of salt. They may be one of my favorite cookie recipes EVER. The recipe makes a ton of cookies, so the whole rolling into balls, dipping into coconut, thumbprint thing was a tad time consuming- but so worth it. If I had chosen to make these at a time of day other that 11 PM, I may have even added a chocolate drizzle to make them that much yummier. (Next time maybe?)
PS- I haven’t mentioned how wedding planning is going in awhile. Maybe that’s because now that I’ve booked all my vendors, there is a bit of a lull in activity. :) Right now I’m trying to decide what to do about desserts. I haven’t had much luck so far finding a bakery that I think is amazing, (especially when I just want cupcakes and I know I can make them myself.) Would baking 200 cupcakes the day before my wedding be a huge mistake? Anyway- onto the recipe :)
- 3 sticks unsalted butter, room temperature
- 1 cup white sugar
- 1½ tsp. pure vanilla extract
- 3½ cups all purpose flour
- ½ tsp salt
- 2 large eggs beaten
- 12 ounces sweetened flaked coconut
- 44 small soft caramel candies (12 oz.)
- 6 tablespoons heavy cream
- Flaky Sea Salt
- Preheat oven to 350. Beat together butter and sugar with mixer on medium speed until it is pale and fluffy, then add vanilla.
- With mixer on low, add flour a little at a time ½ tsp salt and beat to combine.
- Using plastic wrap, press dough together to make it a bit flat, and roll into 1¼-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.
- 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!)
- 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