Coconut Thumbprint Cookies with Salted Caramel
3 Sticks unsalted butter, room temperature
1 cup sugar
1 1/2 teaspoons pure vanilla extract
3 1/2 cups all-purpose flour
2 large eggs, lightly beaten
12 ounces sweetened flaked coconut
44 small soft caramel candies (12 ounces), such as kraft which I used
6 Tablespoons heavy cream
Large, Flaky sea salt
1. Preheat oven to 350. Beat together butter and sugar with mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and 1/2 tsp table salt, and beat to combine. Press dough together in plastic wrap, then roll into 1 1/4 inch balls. Dip each ball in beaten egg, and roll in coconut. Place balls on parchment lined sheets and press indentation into each with your thumb. Bake for 10 minutes, then remove from oven and re-press indentations. Bake until golden about 9-10 minutes. Let cool on wire racks. Repeat with remaining dough.
2. Place the caramels and heavy cream in a small saucepan over low heat. cook stirring constantly, until the caramels are melted and mixture is smooth about 4-6 minutes. Spoon into indentations in cookies, and sprinkle with sea salt.
The caramel never really seems to harden enough to set the cookies on top of each other if you do they get stuck together and then it really makes a mess. It suggests storing them in an airtight container for up to 2 days.