Coconut Thumbprint Cookies with Salted Caramel
Yield: 54 cookies
  • 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
  1. Preheat oven to 350. Beat together butter and sugar with mixer on medium speed until it is pale and fluffy, then add vanilla.
  2. With mixer on low, add flour a little at a time ½ tsp salt and beat to combine.
  3. 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.)
  4. 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!)
  5. Place balls on parchment-lined baking sheet and press an indentation of your thumb into each cookie.
  6. Bake for 10 minutes, then remove sheet from oven and re-press indentations.
  7. 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!)
For Caramel:
  1. 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 by The Baker Chick at