Sooooo, I’m not supposed to be eating dessert because I’m trying to lose my baby weight (I’m almost there!). However, on a snowy day as was this past Saturday, there is nothing better than baking, so, we made some cookies.
I was flipping through my Feb issue of Martha Stewart Living and the photo of these Caramel Cookies made me stop in my tracks they looked so delicious. Martha made hers by covering the cookie in coconut before baking, but my husband hates coconut so we omitted. Either way, a butter cookie topped with caramel and fleur de sel is, frankly, Heaven in a cookie.
Coconut Thumbprint Cookies with Salted Caramel
from Martha Stewart Living
3 sticks unsalted butter, room temperature
1 C white sugar
1 1/2 Tsp pure vanilla extract
3 1/2 C all purpose flour
1/2 Tsp salt
2 large eggs beaten
12 oz sweetened flaked coconut
44 small soft caramel candies (12 oz.)
6 Tbs heavy cream
Flaky Sea Salt
Preheat oven to 350. Beat together butter and sugar with mixer on medium speed until it is pale and fluffy, then add vanilla. Wis mixer on low, gradually add flour and 1/2 tsp salt and beat to combine. Using plastic wrap, press dough together, and roll into 1 1/4-inch balls. Using a spoon, dip each ball into the beaten egg, shake off any excess egg, and then roll in coconut.
Place balls on parchment-lined baking sheet and press and indentation of your thumb into each cookie (make sure to really make a dent in the cookie and repair any cracks that are created, you don’t want the caramel to bust through later). Bake for 10 minutes, then remove sheet from oven and re-press indentations. After that, put the sheet back in the oven and bake for another 9-10 minutes or until golden. Let cool on wire racks. Repeat with remaining dough.
For caramel: Place unwrapped caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels have melted and the mixture is smooth, 4-6 minutes. Spoon caramel into the indentations of each cookie and sprinkle with sea salt. If the caramel starts to harden, rewarm it on low heat! (Store in airtight containers for up to 2 days.)
*I recommend cleaning the pot you use for the caramels ASAP so it doesn’t become a scrubbing nightmare!
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