Coconut Thumbprint Cookies With Salted Caramel - My New Favorite!

The flavor combination of a shortbread rolled in toasted coconut, topped with salted caramel make for the BEST tasting cookies I've had in a LOOOOONG time. They are easy to make, somewhat time consuming, but well worth the effort. These have now become my new FAVE! Try 'em, you will LOVE 'em. 

Coconut Thumbprint Cookies with Salted Caramel

source: Martha Stewart Living

• 3 sticks unsalted butter, at room temperature
• 1 cup sugar
• 1.5 t vanilla extract
• 3.5 c all-purpose flour
• Table salt
• 2 large eggs, lightly beaten
• 12 oz. sweetened flaked coconut
• 44 small soft caramel candies (12 oz.), such as Kraft brand
• 6 T heavy cream
• Large, flaky sea salt, such as Maldon

Preheat your oven to 350 degrees.  Set a mixer to medium speed and beat together the sugar and butter until pale and fluffy, then beat in the vanilla.

With the mixer on low, gradually add the flour, a half teaspoon of table salt and beat to combine.  Press the dough together in plastic wrap, then roll into 1 1/4 inch balls. 

Dip each ball into beaten egg and then roll it in the coconut.  Place the balls on parchment lined baking sheets (I used a Silpat), and then press and indentation into each with your thumb.  Bake for 10 minutes and then remove the sheets from the oven and re-press the indentations.  Bake the cookies until golden, about 9 to 10 minutes more.  Let cool on wire racks and repeat with any remaining dough.

Place the caramels and heavy cream into a small saucepan over low heat.  Cook, stirring constantly, until caramels are completely melted, about 6 minutes.  Spoon the melted caramel into the indentation of each cookie.  Sprinkle each cookie with sea salt.  If the caramel hardens up on you, just reheat it for a bit while stirring.  [Store in an airtight container for up to two days.]

That's it. Eat. Enjoy. 

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