Coconut Caramel Cookies With Chocolate Chips

A stack of four coconut caramel cookies.

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Coconut Caramel Cookies With Chocolate Chips

These coconut caramel cookies are the best way to satisfy a sweet tooth! They feature toasted coconut, melted caramel, and rich chocolate to create an amazing flavor combination.

Prep Time10

Cook Time30

Total Time40

Course: Dessert

Cuisine: American

Servings:

Calories: 255kcal

Author: Olivia & Annie

Ingredients

1 cup unsalted butter, cut into tablespoons
1 cup light brown sugar
¼ cup sugar
2 eggs
1 teaspoon vanilla
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon Kosher salt (¾ tsp if using salted butter)
1 - 1 ½ cups semisweet chocolate chips
1 cup shredded coconut
¾ cup chopped caramels or caramel bits

Instructions

Preheat the oven to 400 degrees Fahrenheit. Line 3 cookie sheets with parchment paper for easy clean up.
Next, unwrap the butter, cut it into tablespoons, and place it into the bowl of a stand mixer or large bowl. There is no need to soften the butter for this recipe! By cutting it into small pieces, the mixer can cream butter for you without having to soften it beforehand. Using the colder butter also creates a stiffer dough that better holds its shape when baking. Use the paddle attachment on medium-high speed to mix the butter until it is light in color and fluffy with no lumps. You may need to scrape down the sides of the bowl in between steps to ensure all ingredients are incorporated well.
Add the brown and white sugar to the bowl. Cream the butter and sugar for 1-2 minutes, until the mixture is airy and fluffy.
Next, add the eggs and vanilla. Mix until just combined.
Add the flour, baking powder, baking soda, and salt. Mix together on low speed until the wet and dry ingredients are just combined.
Add the semisweet chocolate chips, coconut, and caramel to the dough. Pulse the mixer on a low speed until they are evenly distributed throughout the dough.
Divide the chocolate chip cookie dough into pieces about 3-ounces in size (if you don't have a scale to measure exactly, this is about 2 scoops from this cookie scoop*). This recipe should yield about 18, 3-oz cookies.
Bake 6 cookies at a time on one baking sheet to ensure there is enough room for the cookies without them running into each other. When you place the cookies on the lined baking sheet, do not flatten them or shape them in your hands. Keep the dough “rough-looking,” “stacked,” and upright. To make the cookies more decorative, place a few chocolate chips on top of each cookie before baking.
Place in the preheated oven and bake for 8-10 minutes, or until there are a few spots that are golden brown on top.
Do not over bake. These cookies are best just slightly golden brown and still gooey in the middle. You can place the other unbaked cookies on the cookie sheet in the fridge while the other sheets are baking to prevent the last batch from spreading more.
Once the cookies are removed from the oven, sprinkle with flakey sea salt if desired. We love Maldon sea salt flakes*!
Let the cookies cool for at least 15 minutes before serving.
If you are not eating the cookies right away, we recommend letting them cool, placing them in a Tupperware or Ziploc bag, and storing them in the freezer. Take a cookie out to thaw 15 minutes before serving. This will ensure your cookies are fresh and taste like they were made that day.

Notes

Please note that the caramel bits can be sticky on the bottom of the cookies when trying to move them from the pan to the cooling rack (even with using parchment paper). To help with this, you can check each cookie dough ball before placing it on the baking sheet and make sure no caramel bits will be exposed to the pan or wait until the cookies are cooled to move them.
If you place caramel bits on the top of the cookie dough balls, make sure it is in the center of the cookie so that it doesn't run off when baking.
If you don't like chewy caramel in your cookies you can swap the caramel for caramel chips (similar to chocolate chips but caramel flavored) or toffee bits.

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