COCONUT THUMBPRINT COOKIES WITH SALTED CARAMEL
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
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.
BEST EVER THUMBPRINT COOKIES
Steps:
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Beat butter and granulated sugar until fully creamy and incorporated.
- Add in the egg yolk and vanila extract and mix well.
- Add in flour and mix using a wooden spoon or spatula until a dough forms. Cover and refrigerate the dough for 30 minutes up to 2 days.
- When ready to bake, roll a 1-inch ball of dough and set it aside. Repeat with the remaining dough until you have 36 dough balls.
- Roll each ball in the beaten egg and then in the coconut flakes (optional step).
- Place the balls on the baking sheet, leaving a 2-inch space between them.
- Using your thumb, press an indentation into the center of each cookie. Fill the indentation with raspberry jam.
- Bake the cookies in the oven for 9-10 minutes until the bottom of the cookies is golden.
- Cool the cookies on a rack and then serve.
Nutrition Facts : Calories 111 kcal, Carbohydrate 15 g, Protein 1 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 6 mg, Fiber 1 g, Sugar 8 g, UnsaturatedFat 2 g, ServingSize 1 serving
JAM THUMBPRINT COOKIES
Steps:
- Preheat the oven to 350 degrees F.
- In an electric mixer fitted with the paddle attachment, cream together the butter and sugar until they are just combined and then add the vanilla. Separately, sift together the flour and salt. With the mixer on low speed, add the flour mixture to the creamed butter and sugar. Mix until the dough starts to come together. Dump on a floured board and roll together into a flat disk. Wrap in plastic and chill for 30 minutes.
- Roll the dough into 1 1/4-inch balls. (If you have a scale they should each weigh 1 ounce.) Dip each ball into the egg wash and then roll it in coconut. Place the balls on an ungreased cookie sheet and press a light indentation into the top of each with your finger. Drop 1/4 teaspoon of jam into each indentation. Bake for 20 to 25 minutes, until the coconut is a golden brown. Cool and serve.
COCONUT THUMBPRINT COOKIES WITH SALTED CARAMEL
Yummy coconut cookies with smooth caramel accented with just a bit of salt. YUM. This came from Martha Stewart.
Provided by Ambervim
Categories Dessert
Time 41m
Yield 54 Cookies
Number Of Ingredients 10
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.
Nutrition Facts : Calories 160.7, Fat 8.9, SaturatedFat 5.9, Cholesterol 23.3, Sodium 106.7, Carbohydrate 19.3, Fiber 0.5, Sugar 11.9, Protein 1.7
COCONUT THUMBPRINT COOKIES
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
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 GUAVA THUMBPRINT COOKIES
Provided by Food Network
Categories dessert
Time 55m
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Preheat the oven to 325 degrees. Line a cookie sheet with parchment paper.
- Place the grated coconut in a shallow bowl and set aside.
- Combine the flour, baking soda, salt and oats in a large mixing bowl.
- In another bowl, cream together the butter and brown sugar until light and fluffy. Then beat in the egg and vanilla. Add the flour mixture and mix just until combined.
- To shape cookies, roll the batter between your hands to form balls the size of a large walnut. Roll in the grated coconut to coat, then place on the cookie sheet and flatten to 2 inch circles with the palm of your hand. With your thumb, make a depression in the center of each and fill with a generous teaspoon of jam. Bake 20 to 25 minutes, until lightly browned. Transfer to racks to cool.
PINEAPPLE-COCONUT THUMBPRINT COOKIES
Gather the whole family to make these Pineapple-Coconut Thumbprint Cookies from My Food and Family. Fill these tasty coconut thumbprint cookies with pineapple preserves and bake for a great dessert everyone will love.
Provided by My Food and Family
Categories Festive 2019
Time 50m
Yield 20 servings, 2 cookies each
Number Of Ingredients 3
Steps:
- Heat oven to 350°F.
- Prepare dough from Easy Cut-Out Cookies recipe.
- Roll into 40 balls, using about 1 Tbsp. dough for each ball. Roll, 1 at a time, in coconut until evenly coated on all sides with coconut.
- Place, 1 inch apart, on baking sheets sprayed with cooking spray. Use thumb to indent centers; fill with preserves, adding about 1/4 tsp. preserves to each indentation.
- Bake 13 to 15 min. or until coconut is lightly toasted. Cool 3 min. Remove to wire racks; cool completely.
Nutrition Facts : Calories 180, Fat 9 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 3 g
COCONUT KEY LIME THUMBPRINTS
This is the cookie recipe I created for the Las Vegas World Food Championships in 2013. It's similar to a shortbread thumbprint cookie, but with lots more personality. -Amy Freeze, Avon Park, Florida
Provided by Taste of Home
Categories Desserts
Time 55m
Yield about 2-1/2 dozen.
Number Of Ingredients 17
Steps:
- For lime curd, in a small saucepan, whisk cornstarch and lime juice until smooth. Whisk in sugar and egg yolks; cook and stir over medium heat until boiling. Transfer to a bowl; cool slightly. Press plastic wrap onto surface of curd; refrigerate until cold., Preheat oven to 400°. Cream butter, confectioners' sugar and salt until light and fluffy, 5-7 minutes. Beat in extracts. Gradually beat in flour., In a small bowl, whisk together egg whites and water. Place coconut in a separate bowl. Shape dough into 1-1/4-in. balls. Dip in egg whites, then roll in coconut, coating well. Place 2 in. apart on parchment-lined baking sheets. Press a deep indentation in center of each with the handle of a wooden spoon., Bake until edges are golden brown, 12-14 minutes. Reshape indentations as needed. Cool on pans 5 minutes. Remove to wire racks to cool completely., To serve, fill each cookie with about 1-1/2 teaspoons curd. In a microwave, melt white chocolate and shortening; stir until smooth. Drizzle over cookies. Refrigerate leftover filled cookies.
Nutrition Facts : Calories 182 calories, Fat 11g fat (7g saturated fat), Cholesterol 29mg cholesterol, Sodium 76mg sodium, Carbohydrate 21g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE COCONUT THUMBPRINT COOKIES RECIPE - (4.4/5)
Provided by Nicole S
Number Of Ingredients 7
Steps:
- Heat oven to 350°F. In large bowl, break up cookie dough. Using hands, stir or knead in 4 ounces melted baking chocolate and the flour until well blended. Divide dough in half; cover and refrigerate one half until ready to use. Shape remaining half into 18 balls. Place coconut in shallow dish; dip half of each ball in coconut to coat. On ungreased large cookie sheet, place balls coconut sides up 1 inch apart. Repeat with remaining half of dough. Bake 7 to 9 minutes or until edges are set and centers are almost set. Immediately make indentation in center of each cookie with end of wooden spoon. Fill each indentation with 1/2 teaspoon frosting. Cool 2 minutes on cookie sheet; remove from cookie sheet to cooling rack. Cool until set, about 30 minutes. In small microwavable bowl, microwave 2 ounces sweet baking chocolate and the oil uncovered on High about 1 minute 30 seconds or until chocolate can be stirred completely melted; drizzle over cookies.
RASPBERRY & COCONUT THUMBPRINT COOKIES
These delicious little snacks are soft, chewy and really easy to make. They taste delicious served with a nice cup of tea. These mini biscuits are also grain free, gluten free and free from refined sugar. Hope you enjoy!
Provided by hello
Categories Dessert
Time 28m
Yield 14 cookies
Number Of Ingredients 9
Steps:
- In a mixing bowl - mix together the ground almonds, coconut flour and baking powder until combined.
- In a separate bowl - mix together 80g/3oz of the honey with the egg, coconut oil and almond extract until fully combined.
- Slowly add the bowl of wet ingredients to the dry ingredients, mixing as you go, until a sticky dough is formed. Leave to rest for 10 minutes.
- Preheat the oven to 160C/320°F.
- Add the raspberries and remaining honey to a saucepan and gently heat, over a medium heat, mixing and mashing the raspberries as you go. Once all the raspberries are mashed and well combined with the honey, reduce the heat to a simmer and leave for 5 minutes, stirring occasionally.
- Divide the dough mixture into 14 equal parts and roll into balls. Place on a baking tray lined with parchment paper, then flatten each of the balls and use your thumb to make a small hole in the centre.
- Fill the holes with the raspberry mixture then bake in the oven for 8-10 minutes.
- Store in an airtight container and refrigerate (should last for up to 4 days).
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