Best Salted Caramel Coconut Cookies Recipe By Tasty Recipes

SALTED CARAMEL COCONUT MACAROONS

Salted Caramel Coconut Macaroons image

Fill those thumbprints with caramel and a sprinkle of sea salt. Gilding the lily? Maybe! But it might just be your new favorite. Cookies can be stored in an airtight container, with waxed paper or parchment paper separating layers, up to 3 days, or frozen up to 3 months.

Provided by thehungryscientist

Categories Desserts Cookies Macaroon Recipes

Time 40m

Yield 24

Number Of Ingredients 7

Ingredients

5 ½ cups sweetened flaked coconut
⅔ cup all-purpose flour
¼ teaspoon salt
1 (14 ounce) can sweetened condensed milk
2 teaspoons vanilla extract
½ cup caramel ice cream topping
½ tablespoon Sea Salt, gray

Steps:

Arrange racks in the upper and lower thirds of the oven and preheat to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper or nonstick foil.
Stir coconut, flour, and salt together in a large bowl. Stir in sweetened condensed milk and vanilla extract until well blended. Use a medium cookie scoop to scoop and drop 2-inch balls of dough onto the prepared sheets. Using your thumb, make an indentation in each dough ball.
Bake in the preheated oven until coconut is toasted and bottoms are golden, 15 to 17 minutes, rotating pans halfway through. If cookies puff, re-press centers with the rounded side of a measuring teaspoon. Cool on the sheets for 5 minutes. Transfer to a wire rack; cool completely.
Spoon a scant teaspoon of caramel topping into each indentation. Sprinkle each with several flakes of sea salt.

Nutrition Facts : Calories 160.5 calories, Carbohydrate 24.8 g, Cholesterol 5.6 mg, Fat 6.2 g, Fiber 1.8 g, Protein 2.3 g, SaturatedFat 5.4 g, Sodium 227 mg, Sugar 15.2 g

COCONUT THUMBPRINT COOKIES WITH SALTED CARAMEL

Coconut Thumbprint Cookies with Salted Caramel image

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

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes

Time 1h45m

Yield Makes 54

Number Of Ingredients 10

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

Steps:

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.