Michael is joined by Sarah Boorer, Communications professional & CWA award-winning cook, to look at the world of baked goods, delicious treats and & easy recipes.

This week Sarah looks at Coconut Thumbprints.

Recipe courtesy of Revive by Claire Saffitz – Dessert Person

COCONUT DOUGH 

14 tablespoons unsalted butter (7 oz/200g) at room temperature

3/4cup powdered sugar (3.1 oz/90g)

Pinch of Diamond Crystal kosher salt

2 large egg yolks (11 oz/32g)

1 1/2 cups all-purpose flour 17 oz/200g)

2 cups unsweetened finely shredded dried coconut (6.8 oz/188g)

COCONUT CARAMEL

1/2 cup granulated sugar (3.5 oz/100g)

2 tablespoons light corn syrup (1.4 oz/40g)

1/4cup unsweetened full-fat coconut milk (2.2.0/61g)

2 tablespoons virgin coconut oil (1 oz/28g)

½ teaspoon Diamond Crystal kosher salt

METHOD 

Prepare the baking sheets: Line two large rimmed baking sheets with parchment paper and set aside.

Make the dough: In a stand mixer fitted with the paddle attachment, beat the butter on medium until smooth. Add the powdered sugar and salt and pulse the mixer several times to incorporate the sugar, then beat on medium-low until the mixture is light and creamy, about 1 minute. Add the yolks and beat on medium until the mixture is a bit fluffier, about 1 minute more. Add the flour and shredded coconut and mix on low until you have a stiff dough, about 30 seconds more. Scrape down the sides and bottom of the bowl and then pulse the mixer just to make sure everything is well incorporated

Form the thumbprints: Use a 2-ounce scoop or tablespoon measure to scoop level portions of dough. Roll the portions between your palms to make balls, then place them on the prepared baking sheets, spacing them about 1 inch apart (they don’t spread much during baking) Flatten each ball slightly, then use your thumb or the end of a wooden spoon handle to make a deep impression in the center of each piece of dough, almost but not quite pressing through to the baking sheet. Use your fingertips to widen the impression all the way around so it’s about 1 inch across the dough will slump a bit in the oven, so the impressions won’t be as deep or wide after baking. If the dough cracks when you’re making the impression, just squeeze it back together.

Chill the dough and preheat the oven Transfer the haking sheets to the refrigerator and chill until the cookies are very firm to the touch, 15 to 20 minutes Meanwhile, arrange two oven racks in the upper and lower thirds of the oven and preheat to 350°F

Bake the cookies: Bake the cookies on the upper and lower racks, switching racks and rotating the sheets front to back after 12 minutes, until they’re golden all over 20 to 25 minutes tocal Remove the baking sheets from the oven and set aside to cool while you make the caramel

Make the coconut caramel: In a small heavy bottomed saucepan, combine the granulated sugar, corn syrup and 3 tablespoons of water 1.5 oz/43g). Cook over medium heat, stirring with a beatproof spatula until the sugar is disaved. Bring the mixture to a boil and cook, swirling the pan occasionally instead of stirring and brushing down the sides with a wet poetry to dissolve any sugar crystals, until the synim deep amber color, 6 to 8 minutes. Immediately the saucepan from the heat and slowly stream in the coconut milk, stirring with a heatproof spac and taking care because the mixtuse will spit. Add the coconut oil and salt and stir until sm Let the caramel cool, stirring occasionally, the it is thickened but still warm and pourable 20 25 minutes you can stir it over an ice bath to spend this up.

Fill the thumbprints: Use a teaspoon to carefully drie the liquid caramel into the depression of each cookie filling them as generously as possible. (Alternative you can transfer the caramel to a piping bag and ne that to fill the cookies for a hit more control) Let the cookies sit until the caramel is set, about 10 minutes.

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