Salted Caramel and Coconut Thumbprint Cookies

3 sticks unsalted butter, room temperature

1 cup sugar

2 teaspoons pure vanilla extract

3 1/2 cups all-purpose flour

2 t. Table salt

1 large egg, lightly beaten + 1 tablespoon water

12 ounces sweetened flaked coconut

Large, flaky fleur de sel  

Preheat oven to 350 degrees. 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 2 teaspoon table salt, and beat to combine. Press dough together in plastic wrap or into two balls, then roll into 1 1/4-inch balls. I used a small cookie scoop to ensure each cookie was uniform in size. Dip each ball in beaten egg with water, and roll in coconut. Place balls on parchment-lined baking sheets, and press an indentation into each with your thumb. Bake for 10 – 12 minutes, then remove sheets from oven, and re-press indentations. I used the end of a rounded knife to push the dough down. Let cool on wire racks. Repeat with remaining dough.

Salted Caramel Sauce 

1 ½ C. sugar

¼ C. water

½ t. lemon juice

1 C. heavy cream

2 t. Grey Salt 

Stir sugar, water and lemon juice in a large saucepan over medium heat until the sugar dissolves. Increase the heat; boil without stirring until the mixture turns deep amber brown. This should take about 9 minutes. Take off the stove and hold over the sink before pouring the cream mixture into the sugar mixture. It will boil and bubble. Once calmed down, add grey salt and set back on the burner and reduce slightly over medium low heat for about 8 minutes. Chill until thickened. Put into another container and slightly heat when ready to use.

Spoon into indentations in cookies, and sprinkle with sea salt. Rewarm caramel if it hardens before all cookies are filled.

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