Dessert for 24
Coconut Thumbprint Cookies
Coconut-coated thumbprint cookies bake until tender, then hold a quick salted caramel filling.
$0.30per serving $
55 minstart to table
24servings
Ingredients
- 1 cup unsalted butter
- 1/2 cup coconut oil
- 1 cup sugar
- 1 1/2 tsp vanilla extract
- 3 1/2 cups all-purpose flour
- 1/2 tsp sea salt
- 2 large eggs
- 1 1/2 cup sweetened flaked coconut
- flaky sea salt
- 1 cup sugar
- 1/2 cup heavy cream
- 6 tbsp unsalted butter
- 1/2 tsp sea salt
Steps
- Heat the oven to 350 F and line two baking sheets with cooking oil or parchment.
- Beat 1 cup butter, coconut oil, 1 cup sugar, and vanilla until smooth, then beat in the eggs.
- Mix in the flour and sea salt, then shape the dough into 24 balls and roll them in the shredded coconut.
- Place the balls on the baking sheets, press a deep thumbprint into each, and bake for 12 to 15 minutes.
- Melt the remaining butter in a small saucepan, stir in the remaining sugar and cream, and simmer for 4 to 5 minutes until thickened.
- Stir in the remaining sea salt, cool the caramel briefly, and fill the cooled cookie centers.
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