Pretzel Bird’s Nest Cookies

For the cookies:
Preheat oven to 350 F.

In a mixing bowl using an electric mixer, cream butter, sugars, and salt on medium speed for 3 minutes. Add vanilla and mix for 1 minute. Add flour one cup at a time on low speed; mix until flour is just incorporated.

Crush the pretzels into small pieces with your hands, and stir them into the cookie batter with a silicone spatula.

Place coconut into a small bowl.

Roll 1-inch balls of dough between the palms of your hands, and then roll them in the coconut flakes.

Place the coated balls on a Silpat- or parchment paper-lined baking sheet spacing them about 2 inches apart. Make a well in the center of each cookie with your thumb.

Bake the cookies for 8 to 10 minutes, or until lightly browned on the bottom edges. Remove from oven. Use the back of a spoon to reinforce the well in each cookie. Allow the cookies to rest on the baking sheet for 5 minutes, before removing to a baking rack to cool.

For the caramel:
Place the caramel bits and cream in a medium saucepan, over medium heat. Stirring constantly, cook the mixture until the caramel bits have completely melted; remove from heat. Working quickly, fill the well in each cookie with melted caramel using a teaspoon. Place 3 Cadbury Mini Eggs into the caramel filled center of each cookie.