When I saw this recipe in Martha Stewart’s magazine I knew I had to make them. They are absolutely wonderful, and we could hardly walk past the kitchen without having one. They are so special that I wanted to have them as dessert for our canasta night. I served them alongside Blue Bell Vanilla Bean ice cream with dark chocolate sauce. It was truly a decadent dessert. Hands down, these are my favorite cookies and that says a lot since I would normally want chocolate in my favorite sweet concoction – which of course is why I served the ice cream with chocolate sauce! Now anytime I call Scott this is the picture that appears on his iphone -- they are just that memorable!
3 sticks unsalted butter, room temperature
1 c. sugar
1-1/2 t. pure vanilla extract
3-1/2 c. flour
Table salt
2 large eggs, lightly beaten
7 oz. Sweetened flaked coconut
44 small soft caramel candies (12 oz.), such as Kraft
6 TB heavy cream
Large, flaky sea salt, such as Maldon
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 ½ t. Table salt, and beat to combine. Roll dough into 1-1/4” balls. Dip each ball in beaten egg and roll in coconut. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 minutes, then remove sheets from oven, and repress indentations. Bake cookies until golden, 9-10 minutes more. Let cool on wire racks. Repeat with remaining dough.
Place caramels and heavy cream in a small saucepan over low heat. Cook, stirring constantly, until the caramels are melted and mixture is smooth, 4-6 minutes. Spoon into indentations in cookies, and sprinkle lightly with sea salt. Rewarm caramel if it hardens before all the cookies are filled.
Cool until the caramel is set before eating.
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