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COOKIES - Coconut Thumbprint Cookies with Salted Caramel
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Martha Stewart Living, February 2012 Makes 54 Ingredients | |
3 sticks | unsalted butter, room temperature |
1 cup | sugar |
1 1/2 teaspoons | pure vanilla extract |
3 1/2 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 Note
Store in airtight containers for up to 2 days.
© 2012 Martha Stewart Living Omnimedia. All rights reserved.
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