Coconut Caramel Thumbprint Cookies

• servings: MAKES 22 COOKIES
• total time: PREP TIME 40 MINUTES COO

Ingredients

¾ cup sweetened shredded coconut

1 cup (2 sticks) unsalted butter, at room temperature

¾ cup granulated sugar

¼ cup packed light brown sugar

2 teaspoons vanilla extract

1 large egg, at room temperature

2⅔ cups all-purpose flour

½ teaspoon salt

20 soft caramels, unwrapped

3 tablespoons heavy cream

4 ounces semisweet or bittersweet chocolate, coarsely chopped

Flaky sea salt, for topping (optional)

Directions

1 Preheat the oven to 350°F. Line two sheet pans with parchment paper.

2 Spread the shredded coconut evenly onto one of the sheet pans. Bake until light golden brown, 5 to 7 minutes, stirring halfway through. Transfer the toasted coconut to a small bowl and set the sheet pan aside-you can bake

the cookies on it later.

3 In a stand mixer fitted with the paddle attachment, beat the butter, granulated sugar, brown sugar, and vanilla extract on low speed until combined. Gradually increase the speed to medium-high and beat until light

and fluffy, about 2 minutes.

4 Separate the egg yolk from the egg white. Add the yolk to the batter (reserve the white for later). Beat the batter on medium-high speed until the mixture is smooth and combined, about 1 minute. Add the flour and salt to the bowl and beat on low speed until just combined and no streaks of flour

remain. The dough will be dry.

5 Use a 1-ounce cookie scoop to portion out equal amounts of dough (a large spoon also works; the ball should be about 2 tablespoons). Roll the dough in your hands to smooth the edges. Dip each dough ball in the reserved egg white, then roll the dough in the toasted coconut, evenly coating the outside of the ball. Place the dough balls 1 inch apart on the prepared sheet pans. Firmly press your thumb into the center of each cookie, making an indent. Bake the cookies for 5 minutes while you heat up your caramel.

6 In a small microwave-safe bowl, combine the caramels and cream. Microwave for 30 seconds, then whisk to combine. If the caramels are not fully melted, microwave for 30 seconds more and whisk again. 7 Once the cookies have baked for 5 minutes, remove them from the oven and place on a heatproof surface. Spoon about ½ teaspoon of the caramel mixture into the indentation in each cookie, then return the cookies to the oven. Bake until the cookies are light golden brown and are set and firm around the edges, 6 to 8 minutes more. Remove the sheet pans from the oven and allow the cookies to cool completely on the sheet pans.

8 Once the cookies have cooled, melt the chocolate. In a small microwave- safe bowl, add the chopped chocolate, and microwave in 15-second increments, using a silicone spatula to stir between each, until the chocolate is fully melted. Use a small spoon to drizzle the melted chocolate over the cookies, top with flakey sea salt (if using), and allow the chocolate to set

before serving