Delicious salted caramel coconut thumbprint cookies that are a perfect blend of sweet and salty, with a delightful coconut crunch.
Ingredients: 1 cup all-purpose flour. 1/2 cup unsalted butter, softened. 1/4 cup granulated sugar. 1 teaspoon vanilla extract. 1 cup sweetened shredded coconut. 1/4 cup salted caramel sauce. 1/4 teaspoon sea salt.
Instructions: Preheat the oven to 350F 175C and line a baking sheet with parchment paper. In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the vanilla extract and mix until well combined. Gradually add the flour and mix until a dough forms. Take small portions of the dough and roll them into balls. Roll the dough balls in the sweetened shredded coconut, ensuring they are well coated. Place the coconut-coated dough balls on the prepared baking sheet, leaving space between them. Use your thumb or the back of a small spoon to make indentations in the center of each dough ball. Bake in the preheated oven for about 12-15 minutes, or until the edges are golden brown. Remove the baking sheet from the oven and let the cookies cool for a few minutes. Gently re-press the indentations in the center of each cookie if needed. Warm the salted caramel sauce slightly and carefully spoon it into the indentations of the cookies. Sprinkle a small pinch of sea salt over each caramel-filled indentation. Allow the cookies to cool completely on a wire rack before serving.
Prep Time: 20 minutes
Cook Time: 15 minutes
seadean
