Coconut Thumbprint Cookies Recipes

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COCONUT THUMBPRINT COOKIES



Coconut Thumbprint Cookies image

Make and share this Coconut Thumbprint Cookies recipe from Food.com.

Provided by internetnut

Categories     Dessert

Time 35m

Yield 4 1/2 dozen, 54 serving(s)

Number Of Ingredients 8

1 cup butter
1/4 teaspoon salt
1 cup sifted confectioners' sugar
1 teaspoon almond extract (optional)
2 cups unsifted Swans Down cake flour
1 cup baker's angel flake coconut
3/4 cup ground almonds (optional)
jam or preserves

Steps:

  • Cream butter with salt. Gradually beat in sugar. Blend in almond extract. Add flour, a small amount at a time, mixing well after each addition. Stir in coconut and almonds.
  • Chill dough.
  • Shape into walnut size balls. Place on ungreased baking sheets. Bake at 325 for 8 minutes.
  • Remove from oven; make depression in center of each ball with thumb or measuring spoon. Return to oven; bake 12-15 minutes longer, or just until lightly browned.
  • Cool on sheets; fill each cookie with 1 teaspoon jam. Sprinkle with additional coconut, if desired.

Nutrition Facts : Calories 63.6, Fat 3.9, SaturatedFat 2.6, Cholesterol 9, Sodium 38.6, Carbohydrate 6.8, Fiber 0.1, Sugar 2.8, Protein 0.5

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

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.

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