Salted Caramel Coconut Thumbprints

With a tender cookie base rolled in coconut and filled with a decadent caramel center, these Salted Caramel Coconut Thumbprints offer a decadent bite in every mouthful. They’re a delicious fall treat and make a great addition to holiday cookie trays. You’ll be wanting to make them again and again.

If you’re looking for a cookie that offers a perfect blend of sweet, salty, and coconut-y goodness, you’ve come to the right place. These Salted Caramel Coconut Thumbprints are a delightful twist on a classic thumbprint cookie. Each bite offers a satisfying crunch from the coconut coating, paired with a smooth and rich caramel filling. It’s the kind of treat that feels a little extra special without requiring much effort in the kitchen.

They’re perfect for fall gatherings or holiday cookie trays, but they’re just as enjoyable during the warmer months when you’re craving something a little indulgent. Plus, they’re a great make-ahead dessert for entertaining or gifting to friends. If you love coconut and caramel, these cookies are downright delicious. Trust me, this recipe is going to be a go-to once you’ve tried it!

Why You’ll Love this Recipe

• These Salted Caramel Coconut Thumbprints bring a fresh take to traditional thumbprint cookies. The combination of smooth caramel and a crisp coconut coating feels both familiar and exciting, giving you the best of both worlds.
• If you’re a fan of the irresistible blend of salty and sweet, these cookies hit the mark. The richness of the caramel paired with the subtle bite of flaky sea salt creates an indulgent bite that’s hard to resist.
• While they have a cozy, fall-inspired vibe, these cookies can easily be enjoyed year-round. Whether you’re baking for a holiday gathering or just want a sweet treat for yourself, they’re always a hit.

Love caramel and are looking for more recipes? You’ve got it! I have an entire collection of my best caramel recipes. There’s something for everyone!

Ingredients

Before we can get baking, let’s gather up all the ingredients we’ll need to make these Salted Caramel Coconut Thumbprint Cookies.

• Unsalted Butter: This is the base of the cookie dough, giving it a rich, creamy texture that’s perfect for baking.
• Sugar: Adds just the right amount of sweetness to balance the flavors of the caramel and coconut.
• Vanilla Extract: A touch of vanilla enhances the overall flavor, giving the cookies a warm, comforting taste.
• All-Purpose Flour: The foundation of the dough, providing structure to the cookies.
• Kosher Salt: Helps bring out the sweetness while adding a subtle contrast to the caramel and coconut.
• Eggs: Acts as a binder and helps the coconut adhere to the dough for that crispy, flavorful coating.
• Sweetened Flaked Coconut: This is what makes the cookies extra special, providing texture and a tropical flavor twist.
• Soft Caramel Candies: These melt into a smooth, rich filling that pairs beautifully with the crispy cookie.
• Heavy Cream: When combined with the caramels, it creates a velvety, smooth texture for the filling.
• Flaky Sea Salt: A light sprinkle on top adds the perfect finish, balancing the sweetness with a touch of salt.

How to Make

It’s time to get baking. I’ll walk you through the steps below. For your convenience, I’ve also provided a full ingredient list and detailed instructions in the printable recipe card at the end of this post.

1. Begin by preheating your oven to 350 degrees F.
2. In a large bowl, beat together your butter and sugar with a mixer on medium speed until light and fluffy (about 3 minutes); then beat in the vanilla and salt. With the mixer on low, gradually add the flour and beat until just combined.
3. Roll the dough with your hands into 1-inch balls.
4. Then, in one small bowl place your lightly beaten eggs. In another small bowl, place your coconut. Dip each ball first in the egg, then roll in the coconut.

4. Place balls on a parchment-lined baking sheet. Press an indentation into each ball with your thumb, finger, or back of a wooden spoon. Bake for 10 minutes. Remove the cookies from the oven and re-press the indentations. (Use caution since the cookies are hot.) Place the cookies back in the oven for an additional 10 minutes or until the cookies and coconut are golden.
5. Remove and let cool on a wire rack.
6. Now, place the unwrapped caramels and heavy cream in a sauce pan over low heat. Stir constantly until the caramels are melted and the mixture is smooth. Spoon the caramel sauce into the cookie indentations. Then, sprinkle with sea salt.

And that’s it! All that’s left to do is enjoy!

I absolutely adore coconut, so I really love these cookies. I also can’t get over how wonderfully the salt and caramel work together. If you’ve never experienced this combination, you must give it a try.

Frequently Asked Questions

Can I make these cookies ahead of time?

Absolutely! These cookies store well, making them a great option for prepping ahead. You can bake them a few days in advance and store them in an airtight container at room temperature. If you want to make them even further ahead, you can bake the cookies, but wait to add the caramel and salt until closer to serving.

How do I keep the caramel from getting too hard or sticky?

To avoid hard or sticky caramel, make sure to melt the caramels with heavy cream. This helps keep the caramel soft and smooth. Additionally, store the cookies in a cool, dry place to maintain the right consistency without the caramel becoming too firm or gooey.

Can I freeze these cookies?

Yes, you can freeze the cookies before or after baking. If you’re freezing the dough, roll it into balls, freeze them, and then dip them in the egg and coconut when ready to bake. If freezing after baking, let the cookies cool completely before freezing them in an airtight container. For best results, add the caramel and sea salt after thawing.

What’s the best way to press the indentations into the cookies?

You can use your thumb, finger, or the back of a wooden spoon to create the indentations. If the dough is a little sticky, slightly dampening your hands or spoon will help. Make sure to press the indentations again after the first bake to ensure there’s plenty of room for the caramel filling.

More Fall Cookies You’ll Love

• Spiced Apple Cake Cookies
• Peanut Butter Sprinkle Cookies
• Soft Pumpkin Sugar Cookie
• Maple Cream Sandwich Cookies
• Pumpkin Pecan Tassies
• Buckeye Brownie Cookies
• White Chocolate-Dipped Soft-Batch Butterscotch Cookies

So, what are you waiting for? Grab your ingredients, roll up your sleeves, and give these Salted Caramel Coconut Thumbprints a try. I have a feeling they’ll quickly become a favorite in your home. If you do try this recipe, please leave a comment and a 5-star rating below. 

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Salted Carmel Coconut Thumbprint Cookies

These Salted Carmel Coconut Thumbprint Cookies are a modern twist on a classic cookie recipe that makes them perfect for the fall!

5 from 12 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: thumbprints, cookies, fall baking, salted caramel, coconut, coconut thumbprints, fall cookies, fall cookie week

Ingredients

• 3 sticks unsalted butter softened
• 1 cup sugar
• 1 1/2 teaspoons vanilla
• 3 cups all-purpose flour
• 1/2 teaspoon kosher salt
• 3 large eggs lightly beaten
• 12 ounces sweetened flaked coconut
• 1 bag (about 14 ounces) soft caramel candies
• 6 tablespoons heavy cream
• 2 tablespoons flaky sea salt

Instructions

• Begin by preheating your oven to 350 degrees F.
• In a large bowl, beat together your butter and sugar with a mixer on medium speed until light and fluffy (about 3 minutes); then beat in the vanilla and salt. With the mixer on low, gradually add the flour and beat until just combined.
• Roll the dough with your hands into 1-inch balls.
• Then, in one small bowl place your lightly beaten eggs. In another small bowl, place your coconut. Dip each ball first in the egg, then roll in the coconut.
• Place balls on a parchment-lined baking sheet. Press an indentation into each ball with your thumb, finger, or back of a wooden spoon. Bake for 10 minutes. Remove the cookies from the oven and re-press the indentations. (Use caution since the cookies are hot.) Place the cookies back in the oven for an additional 10 minutes or until the cookies and coconut are golden.
• Remove and let cool on a wire rack.
• Now, place the unwrapped caramels and heavy cream in a sauce pan over low heat. Stir constantly until the caramels are melted and the mixture is smooth. Spoon the caramel sauce into the cookie indentations. Then, sprinkle with sea salt.