In the February issue of Martha, there they were….staring at me in all their deliciousness.

{Coconut Thumbprint Cookies with Salted Caramel} mmm….

So, naturally I had to make them and say to myself, “I will just eat a couple, then take the rest around to friends and family tomorrow.” Totally justifiying the whole thing.

But in reality, I probably ate over half the batch. But WORTH IT! They are amazing and I encourage you to make them yourself. These would be the cutest Spring favors for your party or wedding guests. The coconut on the outside and the salted caramel middle, Yum! Everyone will love these treats on your cookie buffet or at each place setting as a favor.

Things {you need!}

3 sticks Butter unsalted, room temperature

1 c Sugar

1 1.5 tsp Pure Vanilla

3.5 c Flour

Table Salt

2 Large Eggs, lightly beaten

12oz Sweetened Coconut

44 {yes} 44 Individually Wrapped Caramels {I used Kraft}

6 tbsp Heavy {not light} Cream

How to {do this!}

Preheat oven to 350. Beat together butter + sugar on medium until pale and fluffy, then beat in vanilla.

Place mixer on low and gradually add flour + 1.5 tsp table salt, beat to combine.

From the dough, make 1 1/4 inch balls. Dip each into beaten eggs then roll in the coconut.

Place balls on parchment-lined baking sheets + press indentation into center.

Bake for 10 min.

Re-press indentations and return to oven for 9-10 more min.

Let cool on wire racks.

Place caramels in small sauce pan with cream. Stir constantly until melted. Spoon into cooled cookie centers and top with coarse salt.

Enjoy! XO
Morgan

{Links}
View this recipe on Martha! {here}