Samoa Thumbprints

Preheat oven to 350 degrees F.

Mix both the toasted and sweetened coconuts together, reserving ¼ cup to garnish, on a large plate and set aside.

In a small bowl place the slightly beaten eggs and set aside.

In a large mixing bowl, combine butter and sugar and cream together. Add vanilla and beat again. With mixer on low, gradually add flour and salt and beat until just combined.

Roll dough into 1¼ inch balls, then roll them in the egg mixture and then roll them in the coconut mixture and place on a greased cookie sheet.

Make an indentation with your thumb or a round spoon in the center of each ball and bake for 10 minutes. Remove from oven and once again press spoon into the cookies and return to the oven for another 8 to 10 minutes. Cool on cooling racks.

While cookies are cooling place caramel and evaporated milk in a microwaveable bowl on high for 1 minute. Stir and repeat in 30 second increments until it is smooth, stirring in between each increment.

Fill the cookies with enough caramel to fill the indention.

In another small microwavable bowl combine chocolate and cream. Heat for 1 minute and stir. Repeat in 30 second intervals until chocolate is smooth, stirring between each increment. Pour into a ziplock bag and snip off the end and drizzle chocolate over the cookies and sprinkle reserved toasted coconut over the top.