Martha Stewart made me do it.
To be completely honest with you, I usually steer clear of MS recipes. In the past, I’ve found them to be overly complicated, and they never turn out quite right. I’m pleased to say, however that this recipe was surprisingly easy. And, if you love coconut and caramel, these cookies are downright delicious.
I did see a few reviews warning that the dough is a bit crumbly, so I cut back slightly on the flour. It was still somewhat crumbly (which is important for the end result), so when you are forming the balls, just give them a squeeze with your hands first to compact the dough; then roll into a ball. I had no problem with that method.
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. I know it sounds weird, but it’s like a little flavor party for your mouth.
I thought about dipping half of each cookie into melted chocolate, but I resisted.If you decide to give that a try, I think it would totally take these cookies to the next level. Give me a shout out if you do.
With this recipe under our belts, I have one more cookie to share with you tomorrow. I’m actually making them this morning, and I’m pretty excited about it.
Don’t forget to participate in the FCW giveaway. If your kitchen could benefit from a new KitchenAid Mixer, you can enter to win one here. Good luck to all!
I’ll catch you on the flip side for our final recipe!
Here's what you will need:
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 large, flaky sea salt
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.
3RD ANNUAL FALL COOKIE WEEK RECAP
Spiced Apple Cake Cookies
Peanut Butter Sprinkle Cookies
Soft Pumpkin Sugar Cookie
Maple Cream Sandwich Cookies
Pumpkin Pecan Tassies
Buckeye Brownie Cookies
Salted Caramel Coconut Thumbprints
White Chocolate-Dipped Soft-Batch Butterscotch Cookies