Sunday, May 22, 2005

Coconut Thumbprint Cookies with Salted Caramel

Coconut Thumbprint Cookies with Salted Caramel
24 tablespoons (1 1/2 cups or 3 sticks) unsalted butter, softened
1 cup granulated sugar
1 1/2 teaspoons vanilla
3 1/2 cups all-purpose flour
1 teaspoon coarse salt
2 large eggs
12 ounces sweetened flaked coconut
12 ounces soft caramel candies (about 44 - like Kraft caramels)
6 tablespoons heavy cream
Fleur de Sel salt

Preheat oven to 350 degrees.

In a large mixing bowl, beat together butter and sugar until smooth and combined. Mix in vanilla. Gradually mix in flour and coarse salt, mixing to combine.

Divide and roll dough out into 54 1 1/4" balls.

In a shallow bowl, beat eggs to combine.

Spread coconut over a large shallow dish.

Dip each cookie ball in beaten egg, then roll in coconut. Place balls on parchment-lined baking sheets - press an indentation into each with your thumb.

Place into the oven and bake for 10 minutes, then remove sheets from oven, and re-press indentations. Rotate pans and place them back into the oven - bake cookies until golden, about 9 to 10 minutes more. Remove and transfer cookies to a wire rack to cool completely.

In a small saucepan, add caramels and heavy cream. Place over low heat - cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes. Spoon caramel into the thumbprints in the center of the baked cookies, then lightly sprinkle with Fleur de Sel salt. If caramel begins to harden or is hard to work with, gently rewarm.

No comments:

Post a Comment