Coconut & Caramel Delights

I made these coconut and caramel cookies the other day with my friend. They were fantastic. The recipe is in Martha Stewart Living 2012 February.We couldn't stop eating them by the time they were done.

Coconut Thumbprint Cookies with Salted Caramel

Makes: 54

Ingredients:

3 sticks unsalted butter, room temperature

1 cup sugar

1 1/2 teaspoons pure vanilla extract

3 1/2 cups all-purpose flour

2 large eggs, lightly beaten

12 ounces sweetened flaked coconut

44 small soft caramel candies (12 ounces)

6 tablespoons heavy cream

large flaky sea salt

1. Preheat oven to 350 degrees. 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 in flour and 1/2 teaspoon table sea salt, and beat to combine. Press dough together in plastic wrap, then roll into 1 1/4 inch balls.(Why so precise? Nobody's going to take the time to measure the dough!) Dip each ball in beaten egg, and roll in coconut. (We found it easier just to make the balls and then dip them into the egg and coconut, assembly-line style.) Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 minutes, them remove sheets from oven, and re-press indentations. (Watch out, they might be hot!)

2. Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and the mixture is smooth, 4-6 minutes. Spoon into indentations in cookies, and sprinkle with sea salt. (A lot is better!) Rewarm caramel if it hardens before all cookies are filled. (We had to reheat the caramel many times for it to be warm when we poured it onto the treats!)

These are just peachie and I would recommend them for any occasion! Enjoy!