I tried these cookies from the Martha Stewart Living magazine and I had to give them away to stop eating them. If you don't like coconut you can skip that part, but it is such an embellishment.
Makes 54 cookies
3 sticks unsalted butter, room temperature
1 cup white sugar
1 1/2 tsp. pure vanilla extract
3 1/2 cups all purpose flour
1/2 tsp salt
2 large eggs beaten
12 ounces sweetened flaked coconut
44 small soft caramel candies (12 oz.)
6 tablespoons heavy cream
Flaky Sea Salt
Preheat oven to 350. Beat together butter and sugar with mixer on medium speed until it is pale and fluffy, then add vanilla. With mixer on low, add flour a little at a time 1/2 tsp salt and beat to combine. Using plastic wrap, press dough together to make it a bit flat, and roll into 1 1/4-inch balls. Using a spoon, dip each ball into the beaten egg, let excess egg drip off, and then roll in coconut.
Place balls on parchment-lined baking sheet and press an indentation of your thumb into each cookie. Bake for 10 minutes, then remove sheet from oven and re-press indentations. After that, put the sheet back in the oven and bake for another 9-10 minutes or until golden. Let cool on wire racks. Repeat with remaining dough.
For caramel: Place unwrapped caramels and heavy cream in a small saucepan over low heat. Cook, stirry constantly, until the caramels have melted and the mixture is smooth, 4-6 minutes. Spoon caramel into the indentations of each cookie and sprinkle with sea salt. If the caramel starts to harden, rewarm it on low heat!
3 sticks unsalted butter, room temperature
1 cup white sugar
1 1/2 tsp. pure vanilla extract
3 1/2 cups all purpose flour
1/2 tsp salt
2 large eggs beaten
12 ounces sweetened flaked coconut
44 small soft caramel candies (12 oz.)
6 tablespoons heavy cream
Flaky Sea Salt
Preheat oven to 350. Beat together butter and sugar with mixer on medium speed until it is pale and fluffy, then add vanilla. With mixer on low, add flour a little at a time 1/2 tsp salt and beat to combine. Using plastic wrap, press dough together to make it a bit flat, and roll into 1 1/4-inch balls. Using a spoon, dip each ball into the beaten egg, let excess egg drip off, and then roll in coconut.
Place balls on parchment-lined baking sheet and press an indentation of your thumb into each cookie. Bake for 10 minutes, then remove sheet from oven and re-press indentations. After that, put the sheet back in the oven and bake for another 9-10 minutes or until golden. Let cool on wire racks. Repeat with remaining dough.
For caramel: Place unwrapped caramels and heavy cream in a small saucepan over low heat. Cook, stirry constantly, until the caramels have melted and the mixture is smooth, 4-6 minutes. Spoon caramel into the indentations of each cookie and sprinkle with sea salt. If the caramel starts to harden, rewarm it on low heat!
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