Name: Caramel Coconut Chocolate Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup brown sugar, packed; 1/2 cup white sugar; 2 large eggs; 2 teaspoons vanilla extract; 2 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 1 cup shredded coconut, toasted; 1 cup caramel bits; 1 cup semi-sweet chocolate chips

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These Caramel Coconut Chocolate Cookies are a sweet, indulgent treat with the perfect balance of chewy caramel, toasted coconut, and melted semi-sweet chocolate. With their rich flavor and soft texture, they’re ideal for anyone craving a dessert that’s both decadent and comforting. Whether you’re looking for a treat for a special occasion or just want to enjoy a homemade cookie, this recipe is sure to satisfy your sweet tooth.

Caramel Coconut Chocolate Cookies

Ingredients

1 cup unsalted butter, softened

1 cup brown sugar, packed

½ cup white sugar

2 large eggs

2 teaspoons vanilla extract

2 cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

1 cup shredded coconut, toasted

1 cup caramel bits

1 cup semi-sweet chocolate chips

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat to prevent the cookies from sticking.

In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy. I usually use an electric mixer to make this step easier, but you can do it by hand as well.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to enhance the flavor.

In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to over-mix, as it can affect the texture of the cookies.

Gently fold in the toasted coconut, caramel bits, and chocolate chips. The caramel bits may stick together, so I recommend using your hands to break them apart before adding them to the dough.

Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. This gives them enough room to spread as they bake.

Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set. I like to keep an eye on them towards the end to ensure they don’t over-bake.

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This helps them firm up and prevents them from falling apart.

Servings and Timing

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Servings: 24 cookies

Variations

While I love the classic combination of caramel, coconut, and chocolate, there are plenty of ways to customize this recipe to your liking:

Nutty Twist: Add chopped nuts, like pecans or walnuts, for an extra layer of flavor and crunch.

Chocolate Lovers: Use a mix of chocolate chips, such as dark chocolate, milk chocolate, or white chocolate, to suit your preference.

No Coconut: If you’re not a fan of coconut, you can leave it out and replace it with more chocolate chips or caramel bits.

Storage/Reheating

To keep these cookies fresh, store them in an airtight container at room temperature. They will stay soft for up to a week. If you want to keep them longer, you can freeze the cookies in a sealed container for up to three months. To reheat, simply microwave the cookies for about 10-15 seconds or pop them in the oven at 350°F for a few minutes to warm them up and restore their chewy texture.

FAQs

How do I prevent the cookies from spreading too much during baking?

To avoid too much spreading, make sure the dough is chilled for at least 30 minutes before baking. This helps the butter firm up and prevents the cookies from spreading excessively. Additionally, make sure you’re not overmixing the dough.

Can I use regular sugar instead of brown sugar?

Yes, you can replace brown sugar with white sugar, but the cookies may be less chewy. Brown sugar adds moisture and contributes to the cookies’ soft texture, so I recommend using it for the best results.

Can I use sweetened coconut instead of unsweetened?

I prefer using unsweetened coconut because it lets the natural sweetness of the caramel and chocolate shine through, but sweetened coconut will also work if you prefer a sweeter cookie.

Can I make the dough ahead of time?

Yes, you can prepare the dough ahead of time. If you want to bake the cookies later, wrap the dough in plastic wrap and refrigerate it for up to 3 days. Alternatively, you can freeze the dough for up to 3 months.

Can I substitute the caramel bits for caramel sauce?

While caramel sauce would make a mess of the dough, you can substitute caramel bits with caramel squares or homemade caramel candies. Just chop them into small pieces and fold them into the dough.

Conclusion

These Caramel Coconut Chocolate Cookies are a must-try for anyone who loves indulgent treats with rich, chewy textures. Whether you bake them for a special event or just to enjoy a sweet moment with family and friends, these cookies are guaranteed to satisfy. The combination of caramel, coconut, and chocolate is unbeatable, and with the easy preparation and quick bake time, they’re the perfect dessert for any occasion. I can’t wait for you to try them!

Recipe:

Caramel Coconut Chocolate Cookies

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Author: Cheryl
Total Time: 27 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
Cream together the softened butter, brown sugar, and white sugar until light and fluffy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this mixture to the wet ingredients, mixing until just combined.
Gently fold in the toasted coconut, caramel bits, and chocolate chips.
Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are golden brown and the centers are set.
Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.