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