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4.34 from 3 votes

Salted Caramel Coconut Thumbprint Cookies {THM-S, Low Carb, Sugar Free}


For the Caramel Sauce

  • 2 Tablespoons Butter
  • 3 Tablespoons Xylitol
  • 1/2 Tablespoon Heavy Whipping Cream
  • 1/2 Teaspoon Coarse Salt


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.

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.