Samoa Thumbprint Cookies

Ingredients

1 cup butter softened
2/3 cup white sugar
1/2 teaspoon vanilla extract
2 cups all-purpose flour

Caramel Coconut Layer:
3 cups shredded sweetened coconut
15 ounces store-bought or homemade soft caramels
3 Tablespoons milk
3 cups shredded sweetened coconut toasted
2 cups semi sweet chocolate chips

Directions

In a medium sized mixing bowl combine butter, sugar and 1/2 teaspoon vanilla extract in bowl. Beat at medium speed, scraping bowl often, until creamy. Add flour the flour and beat until incorporated. Cover and refrigerate at least 1 hour or until firm.

Preheat oven to 350 degrees. Shape dough into 1-inch balls. Place 2 inches apart onto ungreased cookie sheets. Make indentation in center of each cookie with thumb.

Bake 14-18 minutes or until edges are lightly browned. Let cool completely.

In a microwave safe bowl melt 1 cup of the chocolate chips 30 seconds at a time and mix until smooth. Line the cookie sheet with parchment paper and dip each cookie bottom in melted chocolate and place on parchment paper to set.

To make the caramel coconut layer: In a microwave safe bowl add caramels and milk. Cook 30 seconds at a time until melted and smooth. Stir in toasted coconut. Let cool slightly. Fill each center of cookie with 1 tablespoon of the caramel coconut.

Melt remaining 1 cup chocolate chips and drizzle on top of the cookies.