Coconut Thumbprint Cookies With Salted Caramel

Total Time: 41 mins Preparation Time: 15 mins Cook Time: 26 mins

Ingredients

• 12 ounces butter, room temperature
• 1 cup sugar
• 1 1/2 teaspoons vanilla extract
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten
• 12 ounces sweetened flaked coconut
• 44 small soft caramel candies, such as kraft (12 ounces)
• 6 tablespoons heavy cream
• flaky sea salt, such as maldon

Recipe

• 1 preheat oven to 350 degrees.
• 2 beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla.
• 3 with mixer on low, gradually add flour and 1/2 teaspoon table salt, and beat to combine.
• 4 press dough together in plastic wrap, then roll into 1 1/4-inch balls.
• 5 dip each ball in beaten egg, and roll in coconut.
• 6 place balls on parchment-lined baking sheets, and press an indentation into each with your thumb.
• 7 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.
• 8 place caramels and heavy cream in a small saucepan over low heat.
• 9 cook, stirring constantly, until the caramels are melted and mixture is smooth, 4 to 6 minutes.
• 10 spoon into indentations in cookies, and sprinkle with sea salt.
• 11 rewarm caramel if it hardens before all cookies are filled.