I’m a huge cookie fan, but these coconut thumbprint cookies might just be a contender for my new favourite cookie. I’m talking a buttery shortbread biscuit, covered in crispy toasted coconut and then filled with creamy dulce de leche. Add a final sprinkle of salt and you’ve got one tasty biscuit!
I was recently gifted a jar of Dulce de Leche by a friend and immediately had several recipe ideas running through my head. If you don’t know what this magical spread is, it’s a caramel from South America and really needs to make its way into your pantry, stat.
I know this spread can be brought at South American shops and delis in Australia, and it’s starting to spring up in gourmet food stores. If you can’t find Dulce de Leche for sale in your home town, then it’s really easy to make your own! My recipe for DIY Dulce de Leche is always a huge hit.
I initially was going to create a basic shortbread biscuit and fill it with caramel – simple and tasty. But then I stumbled upon this Martha Stewart recipe where she dipped each cookie in beaten egg and coated them in coconut before baking them. This women is a genius! The flavour of toasted coconut pairs beautifully with the rich salted caramel.
Coconut Thumbprint Cookies with Caramel
- 330 g butter
- 1 cup caster sugar
- 1 tsp vanilla extract
- 3 1/2 cups plain flour
- 2 eggs lightly beaten
- 300 g shredded coconut
- 1/2 jar of dulce de leche
- Sea salt to decorate
- Preheat oven to 180°C and line 2 baking trays with baking paper.
- Beat together butter and sugar with an electric mixer until light and fluffy, then beat in vanilla.
- Gradually add flour on low speed and beat to combine.
- Press dough together with your hands until it comes together.
- Divine mixture into even balls using an ice cream scoop (I made mine around 5cm).
- Dip each ball in beaten egg, roll in coconut and then place balls on the lined baking tray.
- Press an indentation into each with your thumb.
- Bake for 10 minutes, then remove sheets from oven, and re-press indentations.
- Bake cookies for another 10 minutes until golden.
- Let cool on wire racks and then fill each impression with dulce de leche.
- Sprinkle with sea salt and enjoy!
If you’re not a fan of caramel (I’ll try and not hold it against you) then you can fill these thumbprint cookies with pretty much anything you can imagine – I think the idea of a dark chocolate ganache or a strawberry jam filling sounds pretty amazing!
Have you made thumbprint cookies before? What do you like to fill them with?