Coconut Thumbprint Cookies with Salted Caramel

You may become a caramel and sea salt addict after your first bite of these shortbread cookies that are similar to Samoas, but without the chocolate.

• 3 sticks unsalted butter, room temperature
• 1 cup sugar
• 1 1/2 teaspoons pure vanilla extract
• 3 1/2 cups all-purpose flour
• 1/2 teaspoon salt
• 2 large eggs, lightly beaten
• 12 ounces sweetened flaked coconut
• 44 soft caramel candies
• 6 Tablespoons heavy cream
• Large flaky sea salt

1. Preheat oven to 350°F (177°C).
2. Beat together butter and sugar on medium speed until the mixture is pale and fluffy.
3. Beat in the vanilla.
4. With your mixer on low, gradually add the flour and salt. Beat just enough to combine but don’t over-mix.
5. Dough will be somewhat dry so press dough together in plastic wrap.
6. Prepare a dipping station - bowl with beaten eggs and bowl of coconut flakes.
7. Line a baking sheet with parchment paper.
8. Roll dough into 1 inch balls.
9. Dip the dough balls into the egg mixture then roll in coconut.
10. Place on the baking sheet, and use your thumb to make an indention in the center.
11. Bake for 10 minutes then remove from oven.
12. Repress indentions and put back into the oven to bake for another 9-10 minutes.
13. Cool on wire racks.
14. For the salted caramel center, place caramels and heavy cream in a small saucepan over low heat and cook until caramels are melted. Be sure to stir constantly! This will take about 5 minutes. Spoon the caramel into cookie centers and sprinkle with sea salt.