Coconut Thumbprint Cookies With Salted Caramel

Yummy coconut cookies with smooth caramel accented with just a bit of salt. YUM. This came from Martha Stewart.

• Ready In: 41 mins
• Yields: 54 Cookies

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

Directions

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.