Coconut & Salted Caramel Thumbprints {splurge}

I don't know if it's this time of year, the fact that I've been making some big adult decisions or that YOLO is still a thing, but I've been a rationalizing machine.

Making more money?  Go buy jewelry.  Buying arugula?  Get the ice cream.  Got the stomach flu?  A-ok to wear dirty pajamas.  

What if I told you that I called these cookies dinner one night?  My rationale:  they were for a good cause!  

No no no, not for my own self-happiness (that was a byproduct).  They were for the 2nd annual Great Food Blogger Cookie Swap which benefits Cookies for Kids' Cancer!

Gee, is that last exclamation inappropriate?

 

 

The mission of Cookies for Kids' Cancer:

Cookies for Kids' Cancer is committed to raising funds to support research for new and improved therapies for pediatric cancer, the leading cause of death by disease for children under the age of 18. Through the concept of local bake sales, Cookies for Kids' Cancer provides the inspiration and support for individuals, communities, and businesses to help fight pediatric cancer

 

I didn't have to think twice.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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We do classic jam-filled walnut thumbprints every year at my family's Christmas cookie day extravaganza so when I saw a picture of these floating around the web, I instantly knew that they were a front-runner.  

COCONUT + SALTED CARAMEL.  C'mon!!!

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I was assigned three bloggers to send a dozen cookies each to and three different bloggers to receive from.  And as if getting packages aren't exciting enough???  These were secret santa style!

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I sent mine to: Grethen @ Hazelettes, Ashley @ Baker by Nature & Molly @ Bytes & Bites

I devoured mine from: Haley @ The Girly Girl Cooks, Jocelyn @ Inside BruCrew Life and Kimberly @ Rhubarb & Honey

 

Thank you Gretchen from Cookies for Kids' Cancer and to Taylor and Lindsey @ Love & Olive Oil and Julie @ The Little Kitchen for hosting.

Recipe adapted from Martha Stewart

INGREDIENTS: (makes 50)

-Preheat oven to 350 degrees.

-Cream together the butter and sugar with a mixer on medium speed until pale and fluffy.
-Turn the mixer to low, add the vanilla and gradually add flour and 1/2 teaspoon kosher salt, and beat to combine.

-Roll dough into 1¼ inch balls, using a number 40 scoop if possible. 
-Dip each ball in beaten egg, and roll in coconut.
-Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more.
-Let cool on wire racks. Repeat with remaining dough.

-Place caramels and heavy cream in a small saucepan over low heat.
-Melt, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes.
-Spoon into indentations in cookies, and sprinkle with sea salt.  Re-warm caramel if sauce hardens before finished.

PRINT HERE!