In honor of my really sad cameras, I've decided that this post will be brief and about my new addition to baking!
Last night I baked thick coconut cookies topped with fresh caramel cream and a little sea salt. I found the original recipe in Martha Stewart Living and I tweaked it a little. SOOO delish! I snuck down at midnight for another one before bed. Recipe is below.
|Coconut Thumbprints with Salted Caramel|
Yield: about 54 cookies
adapted from Martha Stewart Living
- 3 sticks unsalted butter, softened
- 1 cup sugar
- 1 1/2 teaspoon vanilla
- 4 eggs, divided
- 3 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 12 ounces sweetened flaked coconut
- 44 small caramel candies (12 ounces), unwrapped
- 6 tablespoons heavy cream
- sea salt
- Preheat oven to 350F.
- Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla and 2 of the eggs.
- With mixer on low, gradually add flour and the 1/2 teaspoon salt, and beat to combine.
- Press dough together in plastic wrap, then roll into 1 1/4-inch balls. Beat the 2 remaining eggs in a small bowl. Dip each ball in the 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.
I'm also in love with the blog Not Without Salt. I plan on using a lot of recipes from that site and I'll be happy to review them for you here. The only problem is that I need a good camera to take photos of my creations and recipes. So here's hoping that my next post includes shots taken with my new camera!