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, such as Maldon

Preparation

  1. Preheat oven to 350°. 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 l/z tea­spoon table salt, and beat to combine. Press dough together in plastic wrap, then roll into 1%-inch 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 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. (Store in airtight containers for up to 2 days.)