Tasty Tuesdays: Coconut Thumbprint Cookies with Salted Caramel

Welcome to Tasty Tuesdays!

First, let me say that it is taking all the will-power I have as I sit here writing this post to not get up and grab one of these cookies.  They are delicious!  It was my Mom's birthday this week, and instead of a cake or pie, she got these.  I think it was a good choice.

{ the recipe comes from the February 2012 issue of Martha Stewart Living }

Ingredients:

- 3 sticks unsalted butter, room temperature

- 1 cup sugar

- 1 1/2 teaspoons pure vanilla extract

- 3 1/2 cups all-purpose flour

- Table salt

- 2 large eggs, lightly beaten

- 12 ounces sweetened flaked coconut

- 44 small soft caramel candies (12 ounces), such as Kraft

- 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 flour and 1/2 teaspoon table salt, and beat to combine. Press dough together in plastic wrap, then roll into 1 1/4-inch balls. Dip each ball in beaten egg, and roll in coconut. Place balls on parchment-lined (or use silpat mats, like I do) baking sheets, and press an indentation into each with your thumb. Bake for 10 minutes, then remove sheets from oven, and re-press indentations. Bake cookies until golden, 9 to 10 minutes more. Let cool on wire racks. Repeat with remaining dough.

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

If you are looking for a new cookie to try, I can't recommend these enough.  In fact, I'm off to snack on one right now!

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