As promised, here's another of Natalie's favorite Christmas cookies - and they look amazing! I cannot wait to make them, Dave loves coconut and is going to flip out :). Just like with the pecan pie and sugar cookies, she was nice enough to write the whole post for me and demonstrate with photos - love that! Thanks again Nat (and PLEASE keep these yummy recipes coming!).
Coconut Thumbprint Cookies with Salted Caramel
-from Martha Stewart Living
- 3 sticks softened UNsalted butter
- 1 c. Sugar
- 1.5 tsp. Good vanilla extract
- 3.5 c. Flour
- 1/2 tsp. Salt
- 2 large eggs-beaten with 1 T. Water
- 12 oz. sweetened flaked coconut
- 1 11 oz. bag Kraft caramels
- 6 T. Half and half or heavy cream
- Flaky sea salt—like Maldon
Oven to 350 degrees F. Cream butter and sugar until very fluffy, add vanilla and beat until incorporated. Whisk flour and salt together in separate bowl. Add flour mixture on stir gradually.
Put dough into a ball, I use a small ice cream scoop to evenly make 1.25 inch balls. Dip each ball in the egg mixture, then roll in coconut and place at least an inch apart on a parchment lined cookie sheet. Make an indent with your thumb in the center of each ball.
At this point I melt the caramels after unwrapping them, with the half and half over low heat—stirring frequently.
Put cookies in to bake for 10 minutes, Pull the sheet out and re-indent. Bake for 10 more minutes until coconut is browned well. Reindent. Let rest 2 minutes then cool on wire racks.
Put cookies in to bake for 10 minutes, Pull the sheet out and re-indent. Bake for 10 more minutes until coconut is browned well. Reindent. Let rest 2 minutes then cool on wire racks.
Spoon melted caramel into each thumbprint, and quickly sprinkle a bit of flake salt to finish.
No comments:
Post a Comment