Coconut Thumbprint Cookies with Salted Caramel

As soon as I saw this recipe in my Martha Stewart magazine, I ripped it out and tried them right away.  They are amazing.  I brought this recipe back out today as I am hosting a brunch on Easter Sunday and they were not only requested, but fit the Easter theme perfect.  If you like little bites of heaven, this recipe is for you!

Coconut Thumbprint Cookies with Salted Caramel

1 1/2 cups butter softened
1 cup granulated sugar
1 1/2 tsp vanilla
pinch salt
3 1/2 cups flour
1 to 2 tbs spoons cream (the original recipe didn't call for it, but I found just the little extra moisture makes these cookies less crumbly and easier to work with)
2 large eggs, lightly beaten
1 package unsweetened coconut
44 small soft caramel candies
6 tbs whipping cream
Large Flaky sea salt

Pre heat oven to 350 degrees.

Beat together butter and sugar with a mixer on medium speed until pale and fluffy, then beat in vanilla.  With the mixer on slow, slowly beat in flour.  Add in cream.

I use my medium cookie scoop and from the dough into balls, about  11/4 inch.  Dip each ball into the beaten egg and then roll in the coconut.  Place on a parchment lined cookie sheet and make a thumb indentation in each cookie.  Bake for 10 minutes, then remove sheet form oven and re-press indentations.  Bake until golden, about 9-10 mins and cool on wire rack.

Place unwrapped caramels and heavy cream in a small sauce pan over low heat.  Cook, stirring constantly until the caramels are melted and mixture is smooth, 4-6 minutes.  Spoon into indentations in cookies and sprinkle with sea salt.  Rewarm caramel if it hardens before all cookies are filled.

Store in an airtight container for up to 2 days.