Ingredients
1¾cupcoconutsweetened, shredded
1large egg
1cupunsalted buttercold and diced into small cubes
½cupgranulated sugar
¼tspMorton Fine Sea Saltor table salt
2tspreal coconut extract
2cupsall-purpose flour
28soft caramelssuch as Kraft
3½tbspheavy cream
Morton Coarse Sea Saltfor topping
Preparation
Preheat oven to 350 degrees F.
Line 2 baking sheets with parchment paper or silicone baking mats.
Place the shredded coconut in a small mixing bowl.
Add the egg to a separate small mixing bowl and whisk well until blended. Set aside.
Add butter and sugar to the bowl of an electric stand mixer fitted with the paddle attachment.
Sprinkle fine salt evenly over butter and sugar, then mix on medium-low speed until well combined.
Mix in coconut extract.
With mixer on low speed, slowly add in flour and mix just until combined.
Scoop dough out in 1 even tablespoon at a time and shape into balls.
Roll each dough ball in the egg mixture then in the coconut mixture.
Transfer cookies to prepared baking sheets spacing at least 1-½ inches apart.
Make indentation in each cookie with thumb or forefinger.
Transfer baking sheet to freezer and chill for 10 minutes.
Place 1 baking sheet in the oven, then bake for 10 minutes.
Remove from the oven, then re-indent cookies using the back of a rounded ½ teaspoon.
Return the cookies in the oven and continue to bake for 6 to 9 minutes longer until the coconut is golden brown on edges and cookies have baked through.
Allow to cool on pan for several minutes before transferring to a wire rack to cool completely.
Pour the soft caramels and cream in a medium microwave safe bowl.
Heat mixture in microwave in 30 second intervals, stirring well between intervals until melted and smooth.
Spoon caramel into indentations in cookies.
Sprinkle caramel lightly with sea salt before it starts to set.
Serve, and enjoy!
