In the bowl of your mixer, combine butter, sugar, and vanilla until creamy.

Add flour and salt and beat until the dough begins to come together.

Roll dough into 1 inch balls.

Refrigerate balls for 1 hour.

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.

Dip balls into egg and finely chopped pecans.

Place balls 2 inches apart on cookie sheet and light indentation into the top of each ball with your finger.

Bake for 20 to 25 minutes and the coconut is a golden brown.

While cookies are baking, melt the caramels with the heavy whipping cream in the microwave for 30 seconds, stir until smooth.

When cookies are done baking gently and carefully re-press the indentations. Fill each indentation with about ½ teaspoon of the caramel mixture.

Melt chocolate and drizzle over the cookies.

Cool completely and store in an airtight container for up to 1 week.