Prepare to embark on a mouthwatering journey that will transform your ordinary baking routine into an extraordinary culinary adventure! These Salted Caramel Coconut Thumbprint Cookies are not just another dessert – they're a perfect symphony of buttery, crisp coconut cookies filled with luxurious caramel and finished with a tantalizing sprinkle of sea salt. Imagine biting into a cookie that delivers a crisp exterior, a tender coconut-infused center, and a decadent caramel filling that will make your taste buds dance with pure delight. Whether you're a seasoned baker or a curious kitchen novice, this recipe promises to elevate your dessert game and impress everyone from family gatherings to sophisticated dinner parties.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 cups all-purpose flour
- 1 cup shredded coconut
- 1/2 teaspoon salt
- 1/4 teaspoon baking powder
- 1/2 cup caramel sauce
- Sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, using an electric mixer. Mix for approximately 3-4 minutes until the mixture is pale and smooth.
- In a separate bowl, whisk together the all-purpose flour, salt, and baking powder until well combined.
- Gradually add the dry ingredients to the butter mixture, mixing on low speed until just incorporated.
- Fold in the shredded coconut using a spatula, ensuring it is evenly distributed throughout the dough.
- Scoop out tablespoon-sized portions of dough and roll them into smooth balls. Place the balls about 2 inches apart on the prepared baking sheets.
- Using your thumb or the back of a small spoon, create a gentle indentation in the center of each cookie.
- Bake the cookies in the preheated oven for 12-14 minutes, or until the edges are lightly golden brown.
- Remove from the oven and immediately re-press the centers if the indentations have puffed up during baking.
- Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Once cooled, fill the centers of the cookies with warm caramel sauce, using a small spoon or piping bag.
- Sprinkle a small amount of sea salt over the caramel to enhance the flavor contrast.
- Let the caramel set for about 10 minutes before serving or storing in an airtight container.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. Room temperature butter creates the perfect creamy base for your cookie dough.
- Gentle Touch with Indentations: When creating the thumbprint, use a light touch. Press just enough to create a small well, but don't push all the way through the cookie.
- Caramel Consistency: Use a warm caramel sauce for easy filling. If the caramel is too cool, it will be difficult to spread.
- Even Cookie Size: Use a cookie scoop or tablespoon to ensure uniform cookie sizes for consistent baking.
- Sea Salt Tip: Sprinkle sea salt just before serving to maintain its crisp texture and prevent it from dissolving.
- Storage Hack: These cookies can be stored in an airtight container at room temperature for up to 5 days, making them perfect for advance preparation.
- Cooling is Crucial: Allow cookies to cool completely before adding caramel to prevent immediate absorption into the warm cookie.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 19g
Protein: 2g
Fat: 12g
Saturated Fat: 8g
Cholesterol: 30mg
