Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a shallow bowl, spread out the sweetened shredded coconut. In a separate bowl, whisk the large egg until well combined.

In a mixing bowl, cream together the softened unsalted butter and granulated sugar with Morton fine sea salt until light and fluffy.

Gradually add the all-purpose flour into the creamed butter mixture, mixing until a soft dough forms.

Scoop tablespoon-sized portions of the dough and roll them into balls. Roll each dough ball in the egg wash, then in the shredded coconut.

Place the coconut-coated dough balls onto the lined baking sheets, pressing an indentation into each ball.

Chill the prepared cookies in the freezer for 10 minutes or in the refrigerator for about 30 minutes.

Bake the cookies in your preheated oven for 10 minutes, then re-indent the centers and return for an additional 6-9 minutes.

Once out of the oven, fill each indentation with soft caramel and sprinkle with coarse sea salt.

Let the cookies cool fully on the baking rack before serving.