Coconut-Salted Caramel Thumbprint Cookies

Combine toasted coconut and salty caramel with a simple cookie for a sweet treat that’s eye-catching and wonderfully delicious. Thank you Bake or Break

3 & 1/2 cups all-purpose flour
1/2 teaspoon salt
2 large eggs, lightly beaten
12 ounces sweetened flaked coconut
1 & 1/2 cups unsalted butter, softened
1 cup granulated sugar
1 & 1/2 teaspoons vanilla extract
9 ounces Werther's Original® Baking Caramels (about 30 caramels)
1/4 cup heavy cream
sea salt, for garnish

• Preheat oven to 350°F.
• Line baking sheets with silicone liners or parchment paper.
• Whisk together the flour and salt. Set aside.
• Place the eggs in a bowl.
• Place the coconut in another bowl. Set aside.
• Using an electric mixer on medium speed, beat the butter and sugar until light and fluffy.
• Mix in the vanilla.
• Reduce mixer speed to low.
• Gradually add the flour mixture, mixing just until combined.
• Dough will be crumbly so squeeze it in your hand for a few seconds to get it to hold together
• Using a tablespoonful of dough at a time, press the dough in your hands to form balls.
• Roll each ball in beaten egg, and then roll in coconut.
• Place the balls on the prepared baking sheets.
• Use the handle of a wooden spoon to make an indentation in each cookie.
• Bake the cookies for 10 minutes.
• Remove the pan from oven, and use the handle of a wooden spoon to make indentations again.
• Bake the cookies 8 to 10 more minutes, or until cookies are golden brown.
• Cool the cookies on pans on wire racks.
• Place the caramels and cream in a small saucepan.
• Cook over medium-low heat until mixture is smooth.
• Spoon the caramel into cookie indentations.
• Sprinkle with sea salt.
• Allow the caramel to set before serving.