Coconut Thumbprint Cookies With Salted Caramel

• 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

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.

butter, sugar, vanilla, flour, salt, eggs, coconut, caramel candies, heavy cream, salt

Taken from www.food.com/recipe/coconut-thumbprint-cookies-with-salted-caramel-476803 (may not work)