Coconut Thumbprint Cookies with Salted Caramel

Photo: Emily Kate Roemer
Prep Time:
1 hrs
Total Time:
1 hrs 45 mins

A clever blend of coconut and salt caramels combines in these delicious cookies for just the right amount of sweet, simple, and unexpected.


  • 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


  1. 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.

  2. 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.

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