Coconut Thumbprint Cookies with Salted Caramel
Buttery coconut cookies with tender, chewy texture and rich salted caramel centers. Each cookie is rolled in shredded coconut for extra tropical flavor and topped with coarse sea salt that perfectly balances the sweet caramel filling. Perfect for holidays, cookie exchanges, or when you want an elegant treat that combines classic thumbprint technique with indulgent flavors. The chilling step ensures the cookies hold their shape and distinctive thumbprint wells.
Ingredients
- 1 ¾ cup sweetened shredded coconut
- 1 large egg
- 1 cup unsalted butter, cold and diced
- ½ cup granulated sugar
- ¼ teaspoon Morton Fine Sea Salt or table salt
- 2 teaspoons real coconut extract
- 2 cups all-purpose flourgluten-free flour blend1:1gluten-freegluten-free
use 1:1 baking flour blend
- 28 soft caramels, such as Krafthomemade vegan caramel1:1vegan
requires additional prep time
- 3 ½ tablespoons heavy cream
- Morton Coarse Sea Salt, for topping
Instructions
- 1
Preheat oven to 350°F and line two baking sheets
- 2
Mix shredded coconut in one bowl and whisk egg in another bowl until well combined
- 3
Blend butter, sugar and salt with mixer until thoroughly mixed
- 4
Add coconut extract to butter mixture
- 5
Slowly incorporate flour until just combined
- 6
Shape dough into tablespoon-sized balls
- 7
Roll balls first in egg mixture then in coconut
- 8
Place on baking sheets with space between cookies
- 9
Create indentations on top of each cookie
- 10
Chill for 10 minutes in freezer or 30 minutes in refrigerator
- 11
Bake for 10 minutes
- 12
Remove and re-indent each cookie gently with spoon or thumb
- 13
Bake for 6 to 9 minutes until golden brown
- 14
Cool on baking sheets before transferring to wire rack
- 15
Melt caramels with heavy cream in microwave in 30-second intervals until smooth
- 16
Spoon caramel into each cookie indentation
- 17
Sprinkle with coarse sea salt and let set
Tips
Chill the shaped cookies before baking to help them maintain their thumbprint indentations and prevent spreading.
Re-indent the cookies halfway through baking as they may puff up and lose their wells during the first few minutes.
Let caramel cool slightly before filling to prevent it from being too runny and overflowing the cookie wells.
Good to Know
Store in airtight container at room temperature for up to 1 week
Shape and chill cookies up to 1 day ahead, bake when ready to serve
Serve at room temperature for best texture and flavor
Common Mistakes
Don't skip chilling to avoid cookies spreading and losing their shape
Re-indent cookies during baking to maintain wells for caramel filling
Let caramel cool slightly to avoid overfilling and messy spillover
Substitutions
Dairy-Free Swaps
Vegan Options
requires additional prep time
Gluten-Free Swaps
use 1:1 baking flour blend
FAQ
Can I make these cookies ahead of time?
Yes, baked cookies keep well in an airtight container for up to a week. You can also shape and chill the dough up to 24 hours before baking.
What if I don't have coconut extract?
Substitute with vanilla extract at the same amount, though you'll lose some coconut flavor. The shredded coconut coating still provides coconut taste.
Can I freeze these cookies?
Freeze unfilled baked cookies for up to 3 months. Thaw completely before adding caramel filling, as the caramel doesn't freeze well.