Coconut Thumbprint Cookies with Salted Caramel

When I saw these cookies in my Martha Stewart Magazine I knew I had to test them out. Salted caramel yes thank you! These cookies for the most part are pretty easy but can be messy. I like to bake but have not strayed to far from the chocolate chip cookie which you can never go wrong with. These may not be for everyone but they are sure for me and warning it is hard to eat just one. They are a flaky cookie with a sweet, salty caramel middle that melts in your mouth. Like I said they can be messy as I was eating one last night my husband said uh you have something hanging on your chin.... Oops just a little caramel.

Coconut Thumbprint Cookies with Salted Caramel

Yields: 54

Ingredients

3 Sticks unsalted butter, room temperature

1 cup sugar

1 1/2 teaspoons pure vanilla extract

3 1/2 cups all-purpose flour

table salt

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 

Directions

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.

Enjoy!