Coconut Caramel Cookies, I love them because each bite is bursting with flavor. Soft, chewy, and crunchy on the outside. A delicious coconut taste with a sweet and salty filling of caramel.
And still, this Coconut thumbprint cookie with Salted Caramel is a very easy recipe. The result? A delicious batch of mouth-watering cookies that are perfect for any occasion. Everyone will be impressed. So, grab your baking supplies and apron, and let’s start!
Soft, Chewy, & Delicious Coconut Caramel Cookies
Sometimes you wonder if there’s room for another cookie recipe on this blog. There are already chocolate chip cookies, coconut cakes and even world peace cookies.
And the result is always, yes, there is. Because in the Netherlands, we’re cookie people. I’ve never seen such many different cookies in the supermarket in other countries in one aisle.
Irresistible Snack or Special Dessert!
And these coconut thumbprint cookies with Caramel and Sea salt are perfect for any occasion. I saw them in Martha Stewart living, where they looked at me, and I knew I would bake these. So I started the recipe, and now I’m convinced: They are delicious. And I adapted the recipe slightly, making it even simpler and less messy.
And whether you’re looking for a sweet treat to enjoy with your morning cup of coffee or your afternoon tea, these cookies will do the trick. The cookies, filled with caramel and sprinkled with sea salt, are taken to the next level. So, give them a try and indulge in the heavenly combination of coconut and salted caramel.
What do you need for Salted Caramel Coconut Cookies?
To prepare these Coconut Caramel Cookies, you require the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:
- Butter - Use unsalted butter.
- Sugar - To sweeten the cookies.
- Vanilla Extract - For a hint of vanilla flavor. If you can get it, use natural vanilla extract, which has a slightly deeper flavor than artificial vanilla extract. With this recipe, you can make a homemade vanilla extract (and, if you bake a lot, it is highly recommended because you can use this for a reasonable amount of time).
- Flour - Regular all-purpose flour
- Salt - Balances the flavor in the cookies
- Egg - Provide a full flavor to the coconut caramel cookies and bind the batter.
- Coconut - Use unsweetened shredded and dried coconut
- Fudge - Is a sweet, sticky, and fudgy American candy made from butter, sugar, and milk (or cream). Sometimes flavors are added, such as vanilla, chocolate, or caramel. In this recipe, fudge with caramel flavor is used.
- Milk - To thin the fudge
- Sea salt - Sprinkled on top of the caramel for a salty hint (and we all know what a great combination of caramel and sea salt is)
How to prepare Coconut Thumbprint Cookies with Salted Caramel
You can find a printable recipe with a detailed description at the bottom of this blog.
- Put the shredded coconut in a small bowl. In a large bowl, beat the butter and sugar for three minutes until they become light and fluffy. Add the egg and vanilla extract and mix for an extra minute. Put a sieve on top and sieve flour and salt. Turn the mixer to low and mix until just incorporated. Roll some dough between the palms of your hands until you’ve got a ball about ¾ inch (1 ½ cm) in diameter. Roll through the shredded coconut.
- Put the dough balls on the baking plate and flatten it with the palm of your hand. Then, with your thumb, press a small hole in the middle. Repeat until all the dough is used. Next, bake the cookies for 10 minutes in a preheated oven at 350 °F (ca. 177 °C); take them out and press with the back of a spoon at the same place a small hole in the cookie. Bake for another 10 minutes until they're golden brown, and let them cool to room temperature.
- Put the milk and fudge in a small saucepan and heat until the fudge is melted (keep stirring).
- Pour a bit of caramel in the hole in the middle of the cooled cookies. Sprinkle some sea salt on top of the caramel and let the coconut caramel thumbprint cookies harden.
Tips, Substitutions, and Variations
- Fudge - Caramel fudge can be substituted with, caramel bits, vanilla or chocolate fudge.
- Sea Salt - Coarse sea salt is used, but Fleur de Sel is even better if you can get your hands on it.
- Fudge (part 2) - You could also use salted caramel sauce made from scratch, like the one I used in this caramel macarons with salted caramel filling. Don’t sprinkle Sea salt on top (it’s already used in the sauce).
- Filling - Instead of fudge, you could also use jam or chocolate ganache.
- Even more indulging - After preparing the coconut caramel fudge cookies, drizzle some melted chocolate on top.
Yes, you can. You can double or triple this recipe to make more cookies. The recipe card has a special button where the blog calculates the ingredients you need. But make sure to use more baking trays and bake in batches.
📖 Recipe
Equipment
- A conventional oven is used. When using a convection oven (with air fan) decrease the temperature with 30 °F / 20 °C
- Baking tray
- Parchment paper
- Hand Mixer
- sieve
Ingredients
- 1 stick butter unsalted, room temperature
- ⅓ cup sugar
- 1 teaspoon vanilla extract
- 1 egg size M
- 1¼ cup all-purpose flour
- ⅛ teaspoon salt
- ⅓ cup shredded coconut unsweetened
- 8 pieces caramel fudge
- 2 tablespoons milk
- sea salt or Fleur de Sel
Ingredients you need per step are listed below the step in Italic
Instructions
- Preheat the oven to
350 °F or 320 °F - Line a baking plate with baking paper.
- Put the butter and sugar in a bowl and mix for 3 minutes until it becomes airy.1 stick butter, ⅓ cup sugar
- Then add the vanilla extract and the egg and keep mixing.1 teaspoon vanilla extract, 1 egg
- Sieve the flour and salt above the bowl, turn the mixer to low speed, and mix until it’s incorporated. The dough will be a bit sticky.1¼ cup all-purpose flour, ⅛ teaspoon salt
- Put the grated coconut in a small bowl.⅓ cup shredded coconut
- Make a ball of about ½ inch (1½ cm) diameter and roll through the coconut.
- Lay the ball on the prepared baking sheet and flatten it. Punch a hole in the middle with your finger.
- Repeat until you’ve got no dough left.
- Bake the cookies for 10 minutes and take them out of the oven.
- Press the hole in the middle with the back of a wooden spoon. Bake for another 10 minutes.
- Take the cookies from the oven and let them cool down to room temperature on a rack.
- Add the fudge and milk to a small pan and let the fudge melt on low heat.8 pieces caramel fudge, 2 tablespoons milk
- Pour carefully (or use a spoon) some caramel into the hole of the cookie.
- Fill all the cookies with caramel.
- Sprinkle all the cookies with some sea salt and let them harden.sea salt
Notes
- Fudge
- Can be substituted with vanilla or chocolate fudge.
- You could also use salted caramel sauce made from scratch, like the one I used in this caramel macarons with salted caramel filling. Don’t sprinkle Sea salt on top (it’s already used in the sauce).
- Filling - Instead of fudge, you could also use jam or chocolate ganache.
- Even more indulging - After preparing the cookies, drizzle some melted chocolate on top.
- Double the recipe. You can double or triple this recipe to make more cookies. The recipe card has a special button where the blog calculates it for you. But make sure to use more baking trays and bake in batches.
- Room temperature: store them in an airtight container for up to 3 days.
- Freezer: You can freeze the cookies for up to 2 months. Place them in a freezer bag or container and thaw them at room temperature when ready to enjoy them again. Separate the cookies with parchment paper to prevent them from sticking together.
Leave a Reply