Coconut-Salted Caramel Thumbprint Cookies

I guess I didn’t stray from cookie baking for long. But, look at all that toasty coconut and salty caramel. How could I resist?

We all know that I bake a lot, but I’ve dialed it way up lately. It is the holiday season, after all. I decided to take advantage of the presence of plenty of baked goods variety around here to break out the coconut. I kinda figured Quinn wouldn’t even notice.

Coconut Salted Caramel Thumbprint Cookies are sweet coconut cookies filled with rich caramel and a sprinkling of salt.

As much as I love coconut, I love toasted coconut even more. These little thumbprints are rolled in coconut, and that coconut gets all toasty in the oven.

Then, just add a simple caramel filling that’s made with just soft caramels and cream. I have become a big fan of Werther’s Original® Baking Caramels. I love the flavor, and they’re so simple to unwrap. That last part may seem trivial, but it’s pretty important when you need to unwrap 30 or so of them.

Coconut-Salted Caramel Thumbprint Cookies are sweet, salty, and delicious!

I saved myself a couple of these for myself and sent the rest off to Quinn’s co-workers. From all reports, they didn’t last very long. I think they now hold the record for fastest empty container.

For more caramel recipes and ideas, be sure to visit Werther’s Caramel Shoppe.

Coconut-Salted Caramel Thumbprint Cookies

Prep Time: 25 minutes

Cook Time: 25 minutes

Yield: about 54 cookies

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.

Recipe adapted from Martha Stewart Living.

Disclosure: Werther’s provided me with product samples and compensation for this post. All opinions are my own.

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  1. JEP December 18, 2013 Reply

    I like the idea of using caramel instead of the usual jelly or jam center. Coconut is always welcome in my household! I enjoy reading your posts on “Go Bold with Butter”, too.

  2. ooooh I bet this tastes SO amazing-I looove toasted coconut and salted caramel, and the idea of them together? YES

  3. Joanne December 18, 2013 Reply

    Seeing as how i can never resist toasted coconut or salted caramel…together they are a HUGE double threat!

  4. Mimi @ Culinary Couture December 19, 2013 Reply

    Oooh I love this version of thumbrint cookies, I bet it tastes amazing!

  5. David @ Spiced December 19, 2013 Reply

    Woah…these look delicious! Pinning now so I can make them after the holidays!!

  6. Loving the flavors going on here! Might have to add these to my baking list, even though its way too long already :0)

  7. Audra | The Baker Chick December 20, 2013 Reply

    I have made these and I absolutely love them. Yours look out of this world!

  8. sara December 22, 2013 Reply

    YUM. These look amazing!!

  9. movita beaucoup December 23, 2013 Reply

    My sister and I are firm believers that toasted coconut could solve many of the world’s problems. Throw in some salted caramel? Awwwww, yah!

  10. Elan December 30, 2013 Reply

    Minus the coconut, plus a drizzle of semi sweet chocolate, the perfect cookie!

  11. Erin May 20, 2014 Reply

    These look incredibly delicious. Cannot wait to make and share them.

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