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

• Vegetarian
• Gluten free

• Refrigerated

  • 3 Eggs

• Baking & Spices

  • 3/4 cup Coconut flour
  • 1/2 tsp Salt, Coarse
  • 1 tsp Vanilla extract
  • 11/16 cup Xylitol

• Nuts & Seeds

  • 1/3 cup Coconut, unsweetened

• Dairy

  • 5/8 cup Butter
  • 1/2 tbsp Heavy whipping cream

Found on mymontanakitchen.com

Ingredients

• 1/2 Cup Butter, Softened
• 1/2 Cup Xylitol (or the equivalent of your favorite on-plan sweetner)
• 3 Eggs
• 1 Teaspoon Vanilla Extract
• 3/4 Cup Coconut Flour
• 1/3 Cup Finely Shredded Unsweetened Coconut
• 2 Tablespoons Butter
• 3 Tablespoons Xylitol
• 1/2 Tablespoon Heavy Whipping Cream
• 1/2 Teaspoon Coarse Salt

Directions

• 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.
• 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.)
• When sauce has thickened, pour approximately 1 teaspoon of caramel sauce into each thumbprint.
• Sprinkle with a pinch of coarse salt.