Samoa Thumbprint Cookies

Shortbread Cookie

1. Preheat an oven to 350 degrees Fahrenheit and line 2 baking sheets with parchment paper.
2. In a medium-sized mixing bowl combine 1 cup softened unsalted butter, ⅔ cup granulated sugar, and ½ teaspoon vanilla extract. Whisk at medium speed, scraping the bowl often until creamy.
3. Add the 2 cups all-purpose flour and whisk until incorporated. Cover and refrigerate for at least 1 hour or until firm.
4. Shape the dough into 1-inch balls, and place them 2 inches apart onto the prepared baking sheets. Make an indentation in the center of each cookie with your thumb.
5. Bake for 14-18 minutes or until the edges are lightly browned. Let cool completely.
6. In a microwave-safe bowl, melt half of the 2 cups semi-sweet chocolate chips in 30-second intervals and mix each time until smooth.
7. Line a baking sheet with parchment paper, dip each cookie bottom in the melted chocolate, and place them on the baking sheet to set.

Caramel Coconut Layer

1. In another microwave-safe bowl add the 15 ounces store-bought or homemade soft caramels and 3 tablespoons milk. Heat in 30-second intervals, mixing well each time. Stir in 3 cups shredded sweetened toasted coconut, and let the mixture cool slightly.
2. Fill the indentation of each cookie with 1 tablespoon of the caramel mixture. Melt the remaining chocolate chips and drizzle on top of the cookies.