Coconut Thumbprint Cookies with Salted Caramel


These Martha Stewart dandies were Mimi’s Mother’s day present this year and oh my were they ever good. Part cookie, part candy and full of coconut – what’s not to love? Did I mention, 3, yes 3, sticks of butter?

As with most Martha recipes, these came together exactly as the recipe stated. I made them a little too large but it was no big deal. The egg-free dough was very interesting, soft and very pliable. The mechanics of the recipe were a bit tedious with all the dipping, coating and pressing but the end result was well worth the effort.

These are the perfect cookie for gifting especially for those who crave coconut and caramel. Since they are quite gorgeous and sturdy, one could also offer them as part of a dessert buffet for a party. For the recipe, click here.

Coconut Thumbprint Cookies with Salted Caramel
from Martha Stewart

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


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