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Coconut Thumbprint Cookies with Salted Caramel

  • Serves: 24
  • Prep Time: 35 min
  • Cook Time: 20 min
  • Calories: 269
Coconut Thumbprint Cookies with Salted Caramel

Looking for that perfect Christmas cookie? Inside this post we've got an entire round up of Holiday favorite's from some of our favorite bloggers!

One of the many things that Natalie and I have in common is our love of tradition. We both have fond memories of Christmas seasons gone by filled with comforting rituals passed down (primarily) by our mothers who instilled in us a love of doing things in a familiar fashion year after year. Some of our families’ traditions have been passed down for generations, and some are less pedigreed, but are new ideas we've picked up and decided to incorporate into how we celebrate Christmas with our own children. A new ornament for each child every year, new Christmas books, and matching Christmas jammies on siblings and cousins alike are some things Natalie and I both look forward to every year.

If I'm being totally honest though, my favorite holiday traditions are centered around food. I know that Natalie is on the same page, because we have spent hours talking about the food we love to make and consume in the month of December. From cinnamon rolls, to prime rib, to seafood bisque, to the perfect charcuterie board, holiday food really is the best food.

Coconut Thumbprint Cookie dough on a baking sheet
Coconut Thumbprint Cookies dough on a baking sheet with shredded coconut
hot caramel in a sauce pan for Coconut Thumbprint Cookies with Salted Caramel

One of my most cherished food traditions has to be my mother’s cookie plate. I love the idea of sharing something baked from your own kitchen with all your friends, family and neighbors. What a generous and loving thing to do, and so befitting the spirit of the holiday. It's now a tradition I look forward to instilling in my children, and hopefully they'll carry the fond memories of baking and giving with them just as I have from my mother.

Coconut Thumbprint Cookies fresh out of the oven
Coconut Thumbprint Cookies on a cooling rack with a pot of salted caramel next to it.
caramel being poured onto Coconut Thumbprint Cookies with Salted Caramel sauce
caramel being poured onto Coconut Thumbprint Cookies with Salted Caramel sauce

This year Natalie and I have decided to start a TMP cookie tradition of our own, a virtual cookie exchange, where bloggers from all over can “gather together” and share a special cookie recipe on one night. And so, we enthusiastically present to you #calmandbrightcookienight. Some of our favorite bloggers will be participating and we hope you enjoy this event as much as we know we will. The only thing that could make this new tradition better is if we could really all fit into my kitchen for a night of baking and sharing and feasting. We love these little coconut thumbprint cookies with salted caramel we decided to make for #calmandbrightcookienight and encourage you to bake some up (or try one of the 30 plus other cookies on your virtual cookie party plate) while baking for friends and family this season. Here's to traditions, old and new, and cookies! Lots of cookies!

Coconut Thumbprint Cookies with Salted Caramel sauce on a cooling rack
Coconut Thumbprint Cookies with Salted Caramel sauce on a cooling rack

Wood and Spoon - Candied Walnut Chocolate Chip Cookies

Floating Kitchen - Chocolate Peppermint Thumbprint Cookies

Brewing Happiness - Mint Chocolate Gingerbread Cookies

The Vintage Mixer - Ginger Creams with Browned Butter Icing

Wu Haus - Raw Vegan Gingerbread Cookie Sandwiches

The Almond Eater - Homemade Almond Biscotti

Chocolate + Marrow - Brown Butter Gingerbread Madeleines

Hungry Girl Por Vida - Lemon Pistachio Linzer Cookies

Honestly YUM - Ricciarelli (Italian Almond Cookies)

Husbands That Cook - Chocolate Sugar Cookies

The Judy Lab - Sea Salt Chocolate Chocolate Chip Cookies

Gather and Dine - Chocolate Almond Spelt Cookies

Betty S Liu- Cardamom Persimmon Cookies with Olive Oil Dark Chocolate Ganache

Harvest and Honey - Milk & Cookies

Bakerita - Chocolate Rugelach (gluten free + refined sugar free)

The Fauxmartha - Snowball cookies

The Kitchen Paper - Soft Toffee Cookies

Life Is But A Dish - Chocolate Peppermint Cream Cookies

Oh Honey Bakes - Pomegranate Pistachio and Almond Biscotti

The Brick Kitchen - Coconut Raspberry Wagon Wheels

Alexandra Cooks - Classic Cream Cheese Cutout Cookies

Hello My Dumpling - Ginger Viennese Whirl Cookies with Matcha Passion Fruit Filling

Snixy Kitchen - Peppermint Chocolate Marshmallow Cookies

Milly’s Kitchen - Grapefruit Fennel Shortbread Cookies

PDX Food Love - Chocolate Bourbon Swirl Meringues

Lasting Ingredient - Lemon Lime Shortbread

Heart Beet Kitchen - Chocolate Peppermint Crinkle Cookies

Carly Diaz - Dark Chocolate Pistachio Shortbread Cookie

Cloudy Kitchen - Early Grey Shortbread

Lena’s Kitchen Blog - Shortbread Cookies Three Ways

Coconut Thumbprint Cookies with Salted Caramel

  • Serves: 24
  • Prep Time: 35 min
  • Cook Time: 20 min
  • Calories: 269


Coconut Shortbread Cookie

  • 1 cup Butter, unsalted, room temperature
  • 1/2 cup Coconut oil
  • 1 cup Sugar
  • 1 1/2 tsp Vanilla extract
  • 3 1/2 cups Flour
  • 1/2 tsp Salt
  • 2 Large eggs, lightly beated
  • 1 1/2 cup Sweetened flaked coconut
  • Flaky sea salt, such as maldon

Salted Caramel Filling

  • 1 cup Sugar
  • 1/3 cup Water
  • 1/2 cup Heavy cream
  • 6 tbsp Butter
  • 1/2 tsp Salt


  1. Preheat oven to 350° F.
  2. Beat together butter, coconut oil and sugar in a stand mixer until pale and fluffy (this should take about 10 minutes, you want it really fluffy). Once it's nice and fluffy, beat in the vanilla.
  3. With mixer on low, gradually add flour and 1/2 teaspoon table salt. Mix until combine.
  4. Press dough together and roll into 1 1/4-inch balls. Dip each ball into the beaten eggs, and roll in coconut.
  5. On a parchment-lined baking sheet arrange prepared balls and press an indentation into each using your thumb.
  6. Bake for 10 minutes, remove baking sheets from oven and re-press indentations if needed. Bake cookies until golden, 9 to 10 minutes more and allow to cool on wire racks. While the cookies are cooling, prepare the salted caramel filling.
  7. In a small saucepan bring the sugar and water to a boil, swirling from time to time until a nice golden brown color is achieved, this should take about 8 minutes. Remove from heat and add cream and butter. Bring the mixture back to a boil and continue to cook until all ingredients are incorporated. Stir in salt and allow to cool slightly.
  8. Using a spoon, fill the thumbprints with the warm caramel. Once the caramel has cooled and set add flaky salt and serve.

*This recipe was adapted from Martha Stewart.