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
- Table salt
- 2 large eggs, lightly beaten
- 12 ounces sweetened flaked coconut
- 44 small soft caramel candies (12 ounces), such as Kraft
- 6 tablespoons heavy cream
- Large, flaky sea salt, such as Maldon
- 1. Preheat oven to 350u0b0. Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla. With mixer on low, gradually add flour and l/z tea-spoon table salt, and beat to combine. Press dough together in plastic wrap, then roll into 1%-inch balls. Dip each ball in beaten egg, and roll in coconut. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. 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 remain-ing dough.
- 2. Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constant-ly, until the caramels are melted and mixture is smooth, 4 to 6 min-utes. Spoon into indentations in cookies, and sprinkle with sea salt. Rewarm caramel if it hard-ens before all cookies are filled. (Store in airtight containers for up to 2 days.)
butter, sugar, vanilla, flour, salt, eggs, coconut, caramel, heavy cream, salt
Taken from www.epicurious.com/recipes/member/views/coconut-thumbprint-cookies-with-salted-caramel-50176803 (may not work)