Coconut Thumbprints with Chocolate Caramel

by Joanne on February 1, 2012

Those Francois Payard Chocolate caramels were wonderful!  However, one can only eat so many and I do mean ONE since Ted doesn’t eat caramel.  I can’t leave the chewy, sweet, creamy confection alone so I have to try to hide it from myself.


Luckily, I came across a recipe in Martha Stewart Living Magazine for Coconut Thumbprint Cookies with Salted Caramels.  Perfect! I had all the ingredients.  This is my version of the recipe for Coconut Thumbprints with CHOCOLATE caramels.


Makes about 40 cookies


  • 1 1/2 sticks unsalted butter, room temperature
  • 4 oz. cream cheese, softened at room temperature
  • 1 cup granulated sugar
  • 1 1/2 tsp. vanilla extract
  • 3 1/2 cups all purpose flour
  • 1/2 tsp. salt
  • 2 large eggs, beaten
  • 12 oz. coconut
  • 40 Chocolate Caramels from my recipe with Chocolate with Francois FOUND HERE

Preheat oven to 350 F.  Beat the butter, cream cheese and sugar until creamy.   Beat in vanilla.

Gradually add the flour and salt, just beating enough to combine.

Roll dough into 1 1/4 inch balls.

Dip each ball into the beaten egg then roll in coconut.  Place on parchment lined cookie sheets and put a thumbprint in the middle of each cookie.

Bake at 350 for 19 – 20 minutes.

Place a small caramel in the depression of each cookie immediately after removing from oven (while still hot).  Allow to cool and enjoy.


Chewy, rich and delish!


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What’s the most creative way you’ve used leftover sweets or other treats in a new recipe?

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1 Comment

  • At 2012.02.07 04:10, Sophie said:

    MMMMM,…Delightful & appetizing tasty cookies!

    I never made cookies like these ones before!

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