1-Let’s walk through making these salted caramel coconut thumbprint cookies, step by step it’s easier than you might think and loads of fun. Start by preheating your oven to 350°F (175°C) and lining your baking sheets with parchment paper or silicone mats to avoid any sticking drama. This prep sets the stage for cookies that turn out just right every time.

2-In a stand mixer with a paddle attachment, combine the cold butter, granulated sugar, and fine sea salt on medium-low until it’s all mixed smooth. Add in the coconut extract for that extra tropical kick, then gradually mix in the all-purpose flour on low speed until just incorporated don’t overdo it, or you’ll lose that tender bite. Scoop the dough into 1-tablespoon portions, shape them into balls, and roll each one in the whisked egg followed by a firm press into the sweetened shredded coconut for a cozy coating.

3-Place the coated balls on your baking sheets, about 1.5 inches apart, and use your thumb or forefinger to make a nice indentation in each. Chill them for 10 minutes in the freezer or 30 minutes in the fridge to keep their shape during baking. Bake one sheet at a time for 10 minutes, then pull them out, re-indent with the back of a rounded 1/2 teaspoon, and pop them back in for another 6-9 minutes until the coconut edges turn golden. Once cooled, heat the soft caramels and heavy cream in a microwave-safe bowl in 30-second intervals until smooth, fill those indentations, and sprinkle with coarse sea salt for the perfect finish.