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A soft and dense chewy coconut cookie filled with a decadent salted caramel sauce.
I don't know that I would think of salted caramel and coconut as a pair, but in this cookie they are pretty amazing! The cookies themselves are dense and chewy, with a rich coconut flavor. Then there is the caramel sauce - a rich bite of salted caramel goodness with every bite!
Don't you want to go and make them right now? I realize that posting a cookie recipe on Christmas Eve or Christmas Day may seem like a silly idea. But hey, people like cookies after Christmas too, right? Especially healthy, low carb and sugar free ones!
My husband is my first taste tester, and if it gets a thumbs up from him, I know it is a winner. It's not that he is a picky eater, but he often prefers the carby, sugar-laden treats instead. (But yes, he is doing the Trim Healthy Mama Plan
with me!) I had made these cookies in the morning while he was away and they were sitting on the counter in the kitchen. Later in the afternoon I hear "Oh Wow!" from the kitchen. He was tasting the cookies!
My kids even got in on this recipe. It is easy for them to roll the cookie dough balls in the coconut and place them on the baking tray. (By the way, these cookies passed the test for both my 7 and 9 year olds!)
Bottom line is this: you need to make these cookies! And maybe I've changed my mind about caramel and coconut - they go together quite perfectly!
This recipe was adapted from this original Coconut Thumbprint Cookies with Salted Caramel Recipe.
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Ingredients
- ½ Cup Butter Softened
- ½ Cup Xylitol
or the equivalent of your favorite on-plan sweetner - 3 Eggs
- 1 Teaspoon Vanilla Extract
- ¾ Cup Coconut Flour
- ⅓ Cup Finely Shredded Unsweetened Coconut
For the Caramel Sauce
- 2 Tablespoons Butter
- 3 Tablespoons Xylitol
- ½ Tablespoon Heavy Whipping Cream
- ½ Teaspoon Coarse Salt
Instructions
For the Cookies
- Preheat oven to 350.
- In a stand mixer, beat the butter and xylitol well.
- Add eggs, one at a time, and beat until fluffy.
- Add vanilla and coconut flour and mix until well combined. (The dough should be a little stiff, similar to sugar cookie dough.)
- Using a Small Cookie Scoop (equal to 1 Heaped Tablespoon), form the dough into balls and roll in the coconut.
- Place on a silicone mat (or parchment) on a baking tray.
- Using your thumb, make an indention in the middle of each cookie dough ball. The dough may crack a bit, just do your best to push it back together.
- Bake for 8-10 minutes.
(equal to 1 Heaped Tablespoon), form the dough into balls and roll in the coconut.For the Caramel Sauce
- In a small saucepan, melt butter and xylitol.
- Bring to a simmer, and simmer for 2-3 minutes, whisking often so it does not scorch.
- Remove from heat and add heavy whipping cream.
- Allow caramel sauce to cool completely, until it begins to thicken. (I put mine out on the cold front porch for about 15 minutes.)
Assembling the cookies
- When sauce has thickened, pour approximately 1 teaspoon of caramel sauce into each thumbprint.
- Sprinkle with a pinch of coarse salt.
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[…] but Samoas are one of my favorite cookies – outweighed only by Thin Mints! I already had a coconut cookie to use as the crust, and my 2 Ingredient Sweetened Condensed Milk was perfect for the filling. I […]
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[…] but Samoas are one of my favorite cookies – outweighed only by Thin Mints! I already had a coconut cookie to use as the crust, and my 2 Ingredient Sweetened Condensed Milk was perfect for the filling. I […]
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[…] Coconut Thumbprint Cookies […]
Kim
When I used the Pinit link at the TOP of this post, it pins without an image. When I found and used the link at the BOTTOM of the post, it pins with the full image (title and picture). Not sure that's something in your control, but thought you'd like to know.
dsdjhardy
Thank you! ?
Katrin
I am absolutely in on this recipe. It sounds so delicious and kind of fun to make... love the idea of thumbprint cookies. This one is on the next-up list... and pinned!
Georgina
Oh wow - I LOVE salted caramel so I have got to try this recipe!
Maya | Wholesome Yum
These sound absolutely delicious! I love both salted caramel and coconut so I can't wait to try them together!
Stacey
I love the sound of these! I think these are a must any time of year. You had me at coconut caramel!
Cheryl
I just made these and they are delicious! I made the recipe just as printed and it made 33 cookies. I love coconut and carmel and these hit the spot on both counts. Thanks for sharing!
Paig
What are the nutritional values?
dsdjhardy
I don't count macros when following the THM way of eating, so I'm sorry, but I do not have a nutritional breakdown for these. 🙁
Shaneen
33 Cookies:
35 Kcal
4g Carb
2g Fat
1g protein
less than 1 sugar
Shawna
Nutrition info?
I have to know exactly what I'm eating.
dsdjhardy
I don't count macros when following the THM way of eating, so I'm sorry, but I do not have a nutritional breakdown for these. 🙁
Lynn Price
Based on making 33 cookies, I calculated each cookie to be 1.22 net carbs per cookie (using the Blackstrap Molasses)
ANA
Just made these, but when I baked them, they melted. 🙁 Do you have any suggestions how to stop this from happening? It happens to me with other recipes as well
dsdjhardy
I'm sorry, but I'm not quite sure. You mean the cookies melted? They should be a stiffer dough when you place them on the baking sheet.
Sandy
Mine also “melted,” or spread, which is what I think she meant, even after an additional 1/4 cup of coconut flour. It was still a very soft dough. No thumbprint left to put caramel in. I used Swerve instead of xylitol as I have a dog and don’t keep xylitol in the house. Any idea why they were so spread out?
Samantha
Any way to make them dairy free? Possibly coconut oil instead of butter/ coconut cream instead of heavy whipping cream? Thoughts?
Sarah Hardy
Yes, I think you could make those substitutions!
Lynn M
Made these this evening. Delicious!!! So yummy and easy to make! Thank you ?
Christine
Made these last week as bars instead. Used a 8x8 pan and baked at 350 degrees for about 20 mind
Sarah Hardy
Oh, that sounds great! And so much faster!
Marie Orgel
I like that idea
Deana
Very good, will make again! I did use coconut cream in instead of heavy cream. My one critique is the caramel didn't come out (still looked like just lifgt in color like butter and a little grainy) and I followed your directions to a T letting simmer and whisking 3 min. I have made caramel using coconut cream instead of heavy cream before so I know it can be done. On another low carb recipe they began with most ingredients in saucepan except vanilla and it took about 15 min to the caramel look and browned butter flavor. Once off heat a little more butter and vanilla was added. Thank you for the great recipe!
Pen
I made these and barely got 12 out of the recipe. Also, I tried making the caramel by the recipe two times and both times I got weird crystalized chunks and couldn't figure out how to use it at all. What am I doing wrong? Someone help!
Sarah Hardy
Sometimes the sweetener crystallizes as it cools. I usually find that if I reheat it, the hard pieces melt again.
Kelly Barcroft
I recently bought your ultimate low-carb holiday e-book. I had found these on your website before but had yet to make them. YUM! And that caramel sauce...oh, I love it! Although the xylitol did a number on my tummy later...I will have to use a different sweetener next time around. But I will definitely keep this recipe close at hand during the holidays. Thank you!
Linda
Can I use gentle sweet or super sweet in place of xylitol?
Sarah Hardy
Yes! If using Super Sweet, you wouldn't need quite as much.