Coconut-Salted Caramel Thumbprint Cookies



  • 3 & 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 12 ounces sweetened flaked coconut
  • 1 & 1/2 cups unsalted butter, softened
  • 1 cup granulated sugar
  • 1 & 1/2 teaspoons vanilla extract
  • 9 ounces Werther’s Original® Baking Caramels (about 30 caramels)
  • 1/4 cup heavy cream
  • sea salt, for garnish


Preheat oven to 350°. Line baking sheets with silicone liners or parchment paper.

Whisk together flour and salt. Set aside.

Place eggs in a bowl. Place coconut in another bowl. Set aside.

Using an electric mixer on medium speed, beat butter and sugar until light and fluffy. Mix in vanilla.

Reduce mixer speed to low. Gradually add flour mixture, mixing just until combined. Dough will be crumbly.

Using a tablespoonful of dough at a time, press the dough in your hands to form balls.* Roll each ball in beaten egg, and then roll in coconut. Place balls on prepared baking sheets. Use the handle of a wooden spoon to make an indentation in each cookie.

Bake cookies for 10 minutes. Then, remove pan from oven, and use the handle of a wooden spoon to make indentations again.

Bake cookies 8 to 10 more minutes, or until cookies are golden brown.

Cool cookies on pans on wire racks.

Place caramels and cream in a small saucepan. Cook over medium-low heat until mixture is smooth.

Spoon caramel into cookie indentations. Sprinkle with sea salt. Allow caramel to set before serving.


*The dough is very crumbly. Squeeze it in your hand for a few seconds to get it to hold together. Then, you should be able to roll it into a ball.

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