-
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.