Food & Cooking Recipes Dessert & Treats Recipes Cookie Recipes Coconut Thumbprint Cookies with Salted Caramel 3.6 (215) 11 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Photo: Emily Kate Roemer Prep Time: 1 hrs Total Time: 1 hrs 45 mins Yield: 54 A clever blend of coconut and salt caramels combines in these delicious cookies for just the right amount of sweet, simple, and unexpected. Ingredients 3 sticks unsalted butter, room temperature 1 cup sugar 1 ½ teaspoons pure vanilla extract 3 ½ cups all-purpose flour Table salt 2 large eggs, lightly beaten 12 ounces sweetened flaked coconut 44 small soft caramel candies (12 ounces), such as Kraft 6 tablespoons heavy cream Large, flaky sea salt, such as Maldon Directions Preheat oven to 350 degrees. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine. Press dough together in plastic wrap, then roll into 1 1/4-inch balls. Dip each ball in beaten egg, and roll in coconut. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks. Repeat with remaining dough. Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon into indentations in cookies, and sprinkle with sea salt. Rewarm caramel if it hardens before all cookies are filled. Cook's Notes Store in airtight containers for up to 2 days. Rate it Print