Coconut Thumbprint Cookies with Salted Caramel
Coconut Thumbprint Cookies with Salted Caramel is a hor d'oeuvre that serves 54. For 22 cents per serving, this recipe covers 2% of your daily requirements of vitamins and minerals. One portion of this dish contains about 2g of protein, 8g of fat, and a total of 151 calories. A few people made this recipe, and 37 would say it hit the spot. Head to the store and pick up sea-salt, white sugar, eggs, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes. It is a good option if you're following a lacto ovo vegetarian diet. It is brought to you by The Baker Chick. With a spoonacular score of 7%, this dish is very bad (but still fixable). Similar recipes are Coconut-Salted Caramel Thumbprint Cookies, Salted Caramel Coconut Thumbprint Cookies, and Salted Caramel Thumbprint Cookies.
Servings: 54
Ingredients:
3 1/2 cups all purpose flour
44 small soft caramel candies (12 oz.)
2 large eggs beaten
6 tablespoons heavy cream
1/2 tsp salt
Flaky Sea Salt
12 ounces sweetened flaked coconut
3 sticks unsalted butter, room temperature
1 1/2 tsp. pure vanilla extract
1 cup white sugar
Equipment:
oven
plastic wrap
baking sheet
sauce pan
Cooking instruction summary:
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 1/2 tsp salt and beat to combine. Using plastic wrap, press dough together to make it a bit flat, and roll into 1 1/4-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.)
Step by step:
1. Preheat oven to 35
2. 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 1/2 tsp salt and beat to combine. Using plastic wrap, press dough together to make it a bit flat, and roll into 1 1/4-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!)
3. Place balls on parchment-lined baking sheet and press an indentation of your thumb into each cookie.
4. 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.
5. Let cool on wire racks. Repeat with remaining dough. (Cookies will be hot- do this quickly!)
6. 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.)
Nutrition Information:
covered percent of daily need
