These are buttery, rich, interesting, and I love caramel. All the time. With most anything. So I had to try these. I found them in the Martha Stewart February 2012 magazine. They are absolutely worth every little ball you have to roll!
Coconut Thumbprint Cookies with Salted Caramel
3 sticks unsalted butter, room temperature
1 c. sugar
1 ½ tsp. vanilla
3 ½ c. flour
Table salt
2 large eggs, lightly beaten
12 oz. sweetened flaked coconut
44 small soft caramel candies (12 oz.) such as Kraft
6 tbs. heavy cream
Large flaky sea salt, or Kosher salt
Preheat oven to 350 degrees. Beat together butter and sugar until fluffy, beat in vanilla.
With mixer on low, gradually add flour and ½ tsp. table salt. Beat to combine. Press dough together, then roll into 1 ¼” balls.
Dip each ball in beaten egg, then 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 an additional 6-9 minutes more. Let cool on wire racks.
Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4-6 minutes. Spoon into indentations in cookies, and sprinkle with sea salt.
Re-warm caramel if it hardens before all cookies are filled. About 50 cookies. Store in airtight containers for up to 2 days, or freeze)
These are some of the best non-chocolate cookies ever!
No comments:
Post a Comment