Salted Caramel Coconut Thumbprint Cookies

Return cookies to oven and continue to bake 6 – 9 minutes longer until the coconut is golden brown on edges and cookies have baked through. Cool on pan for several minutes then transfer to a wire rack to cool completely.

For the caramel filling: Add caramel to a medium microwave safe bowl. Pour in cream. 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. Store cookies in an airtight container at room temperature.