Prep Time (minutes)
Cook Time (minutes)
3 sticks soft unsalted butter
1 cup sugar
1½ teaspoons pure vanilla extract
½ teaspoon salt
3½ cups all-purpose flour
2 eggs beaten
1 package sweetened coconut flakes
1 bag soft Kraft caramel squares
6 Tablespoons heavy cream
2 Tablespoons chunky sea salt
2 bars melted milk chocolate (optional)
1 Set oven to 350 degrees F. In a stand mixer, mix butter and sugar until fluffy. With the mixer on low, add the vanilla and salt; then, gradually add all the flour. Roll the dough into 1 ½ or 2-inch balls. Then, in one small bowl place your lightly beaten eggs. In another small bowl, place your coconut. Dip each ball in egg, then roll in the coconut.
2 Place balls on a parchment-lined baking tray and make a thumbprint indent in each ball. Bake for 10 minutes. Unwrap the caramels while cookies are cooking. Remove the cookies from the oven and re-press the indentations again with a small spoon. Place the cookies back in the oven for another 8-10 until slightly golden. Let cookies cool.
3 Place unwrapped caramels and heavy cream in a sauce pan over very low heat. Stir until caramels are melted. Drizzle the hot caramel sauce into cookie trenches. Then, sprinkle with sea salt. (Note: You can also drizzle tops with melted chocolate—optional)