Coconut Thumbprint Cookies with Salted Caramel

Julie | May 2, 2020, 8:27 p.m.

From my friend, Martha Stewart. These take some time but are really good.

Ingredients

3 sticks butter, softened

1 c sugar

1 1/2 t vanilla

3 1/2 c flour

1/2 t table salt

2 large eggs, beaten

12 oz sweetened flaked coconut

44 (12 oz) soft caramels (Kraft)

6 T heavy cream

1-2 T large flaky sea salt (Maldon)

Directions

Preheat oven to 350.  Beat together butter and sugar with mixer on medium until pale and fluffy, then beat in vanilla.  With mixer on low, gradually add flour and 1/2 t table salt, and beat to combine.  Press dough together in plastic wrap, then roll into 1 1/4" 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, 9-10 minutes more.  Let cool on wire racks.  Repeat with remaining dough.

Place caramels and heavy cream in a small saucepan over low heat.  Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4-6 minutes.  With small spoon, spoon into indentations in cookies, and sprinkle with sea salt (do a few at a time so that carmel doesn't harden before you sprinkle with salt).  Store in airtight containers for up to 2 days.  Freeze very well.  Makes 50.