Coconut Thumbprints with salted caramel

Oh my goodness these are AHHHMAAAZZIIING!

My kiddos give them two thumbs up and say they are the best cookie they have ever eaten.

Coconut and caramel, what more could you want 😍

INGREDIENTS

• 3 sticks unsalted butter, room temperature

• 1 cup sugar

• 1 1/2 tsp vanilla

• 3 1/2 cups all purpose flour

• 1/2 tsp salt

• 2 large eggs, beaten

• 12 ounces sweetened flake coconut

• 12 ounces individual caramels

• 6 Tbs heavy

• large, flake sea salt

DIRECTIONS

1. Preheat oven to 350 degrees Fahrenheit.

2. beat sugar and butter together with mixer on medium until pale and fluffy. Then, add in vanilla.

3. With mixer Lon low gradually add in flour and add salt.

4. in a bowl beat eggs lightly. In another bowl add coconut flakes.

5. roll dough into 1 1/4 inch balls into your hand. Roll in egg, then coconut.

6. place rolled cookies onto baking sheet and push into the center with your thumb, slightly. Bake 8-10 minutes.

7. Remove cookies from oven and press into indentions With your thumb again. Place back into the oven for 6-8 more minutes.

8. when done remove from cookie sheet.

CARAMEL

1. add caramel and heavy cream to small sauce pan. heat over med-low heat until smooth.

2. with a tsp fill cookie indentions. make sure they are not so full they overflow.

3. sprinkle over cookies with flaked salt

4. let caramel stiffen and then keep in airtight container for up to 5 days.