3 sticks unsalted butter, room temperature
1 cup white sugar
1 1/2 tsp. pure vanilla extract
3 1/2 cups all purpose flour
1/2 tsp salt
2 large eggs beaten
12 ounces sweetened flaked coconut
44 small soft caramel candies (12 oz.)
6 tablespoons heavy cream
Flaky Sea Salt

Preheat oven to 350. Beat together butter and sugar with  mixer on medium speed until it is pale and fluffy, then add vanilla. With mixer on low, gradually add flour and 1/2 tsp salt and beat to combine. Using plastic wrap, press dough together, and roll into 1 1/4-inch balls.  (I recommend doing all the rolling before you start the dipping.) Using a spoon, dip each ball into the beaten egg, shake off any excess egg, and then roll in coconut. (I had to use my fingers/the spoon to help make sure all the dough balls were covered evenly with coconut. Don't worry if you get messy!)

Place balls on parchment-lined baking sheet and press and indentation of your thumb into each cookie. Bake for 10 minutes, then remove sheet from oven and re-press indentations. After that, put the sheet back in the oven and bake for another 9-10 minutes or until golden. Let cool on wire racks. Repeat with remaining dough.

For caramel: Place unwrapped caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels have melted and the mixture is smooth, 4-6 minutes. Spoon caramel into the indentations of each cookie and sprinkle with sea salt. If the caramel starts to harden, re-warm it on low heat! (Store in airtight containers for up to 2 days.)

Recipe adapted from Martha Stewart Living Feb. 2012