Salted Caramel Coconut Thumbprint Cookies

Ingredients

• 1 3/4 cup sweetened shredded coconut
• 1 large egg
• 1 cup unsalted butter,
• 1/2 cup granulated sugar
• 1/4 tsp Morton Fine Sea Salt or table salt
• 2 tsp real coconut extract
• 2 cups all-purpose flour
• 28 soft caramels,
• 3 1/2 Tbsp heavy cream
• Morton Coarse Sea Salt,

Directions

1. For the cookies, heat the oven to 350 degrees. Line 2 baking sheets with parchment paper or silicone baking mats.
2. Place the coconut in a small mixing bowl. Crack the egg into another small mixing bowl and whisk it thoroughly, then set both bowls aside.
3. Put the butter and sugar in the bowl of an electric stand mixer fitted with the paddle attachment. Scatter the fine salt evenly over the top, then beat on medium-low speed until the mixture is fully combined.
4. Blend in the coconut extract. Turn the mixer to low speed, gradually add the flour, and mix only until the dough comes together.
5. Portion the dough into 1 even tablespoon at a time, then roll each portion into a ball. Dip each ball in the egg mixture, then coat it in the coconut mixture, pressing the coconut on so it clings well.
6. Arrange the cookies on the prepared baking sheets, leaving at least 1-1/2 inches between them. Press a hollow into the center of each cookie with your thumb or forefinger. Move the baking sheet to the freezer for 10 minutes, or chill it in the refrigerator for 30 minutes.
7. Place 1 baking sheet in the oven and bake for 10 minutes. Take it out and press the centers again with the back of a rounded 1/2 teaspoon.
8. Put the cookies back in the oven and bake for another 6 – 9 minutes, until the coconut is browned around the edges and the cookies are cooked through. Let them rest on the pan for several minutes, then move them to a wire rack to cool completely.
9. For the caramel filling, place the caramels in a medium microwave safe bowl. Add the cream. Microwave in 30 second bursts, stirring well after each one, until the mixture is melted and smooth.
10. Spoon the caramel into the centers of the cookies. Before the caramel sets, add a light sprinkle of sea salt. Store the cookies in an airtight container at room temperature.