Creamy caramel, toasty coconut, and melty chocolate all come together in these Caramel Coconut Chocolate Cookies to create a comforting, flavor-packed bite that disappears fast. If you love cookies that are chewy in the center with a slightly crisp edge and a gooey surprise inside, this recipe is for you. Fun fact: adding toasted coconut brings out a warm, toasted note that makes these cookies taste like a tropical bakery favorite at home.
This recipe is special because it’s straightforward, quick to prepare, and delightfully family-friendly — kids will love helping drop the dough and sneaking a chocolate chip or two. If you enjoyed our caramel-stuffed variations before, you’ll recognize the same crowd-pleasing comfort, but with the extra texture of toasted coconut and the deep flavor of semi-sweet chocolate. For another twist on chocolate-chip inspired cookies, try this caramel-stuffed version for a gooier center: https://recipesfiber.com/caramel-stuffed-chocolate-chip-cookies/
Get your mixing bowl ready — these cookies are about to become a new household favorite.
What is Caramel Coconut Chocolate Cookies?
What’s in a name? Caramel Coconut Chocolate Cookies basically says it all: sweet caramel, chewy coconut, and chocolate chips all cozying up in a cookie. Who thought those three would be best friends? Why not call it a trio of joy? Did someone whisper “tropical diner meets classic bake sale”? Maybe. And who can resist when someone says, “the way to a man’s heart is through his stomach.” Isn’t that the truth for anyone who loves good dessert? Try these and see whether the name comes from the mix of textures or the instant smiles they create — either way, you’ll want to make them again.
Why You’ll Love This:
- Big flavor in every bite: The standout is the combination of toasted coconut sweetness, soft caramel bits, and semi-sweet chocolate that balances sweetness and richness. The contrast of textures — chewy coconut, gooey caramel, and melty chocolate — keeps each bite interesting.
- Cost-effective and convenient: Making these at home saves money compared to specialty bakery cookies and you control the ingredients. A single batch yields plenty to share or freeze for later.
- Crowd-pleasing and versatile: These cookies are perfect for lunchboxes, parties, or an after-dinner treat. They’re simpler than layered desserts but feel indulgent enough for guests.
If you’re a fan of coconut-chocolate combinations, you might also enjoy this coconut butter chocolate chip cookie twist for a nuttier depth: https://recipesfiber.com/coconut-butter-chocolate-chip-cookies/. Make them for a get-together and watch them vanish.
How to Make:
Quick Overview
This recipe is easy, satisfying, and blends soft, chewy, and crunchy elements. Preparation is straightforward: cream the butter and sugars, mix the dry ingredients, fold in toasted coconut, caramel bits, and chocolate chips, then bake until edges are just golden. The standout element is the gooey caramel bits that create pockets of melted caramel inside each cookie.
Approximate times:
- Prep time: 15 minutes
- Bake time: 10–12 minutes per batch
- Total time: about 30 minutes including cooling
Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup brown sugar, packed
- 1/2 cup white sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour, measured and leveled
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup shredded coconut, toasted (toast in a dry skillet over medium heat until golden)
- 1 cup caramel bits (or chopped soft caramels)
- 1 cup semi-sweet chocolate chips
Directions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy — about 2 to 3 minutes using an electric mixer on medium speed. Scrape down the sides as needed.
- Add the eggs one at a time, beating well after each addition until incorporated. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Whisk briefly to distribute the baking soda evenly.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring with a spatula until just combined. Avoid over-mixing to keep cookies tender.
- Gently fold in the toasted coconut, caramel bits, and chocolate chips with a spatula, making sure they are evenly distributed throughout the dough.
- Using a rounded tablespoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spread.
- Bake for 10 to 12 minutes, or until the edges of the cookies are golden brown and the centers are set but still soft. Ovens vary, so start checking at 10 minutes.
- Allow the cookies to cool on the baking sheet for 3 to 5 minutes to firm up, then transfer them to a wire rack to cool completely.
What to Serve With
- A cold glass of milk or an almond milk latte to cut through the sweetness.
- Vanilla ice cream or coconut ice cream for a dessert sandwich.
- Fresh fruit like sliced pineapple or mango for a lighter tropical contrast.
- Coffee or black tea for an afternoon treat that balances the caramel richness.
- For a brunch spread, pair with yogurt parfait and granola.
Top Tips for Perfecting
- Toast the coconut: Toasting shredded coconut in a dry skillet for a few minutes brings out deeper flavor and prevents sogginess.
- Room-temperature butter and eggs: This ensures even mixing and a consistent texture.
- Don’t overwork the dough: Mix until the dry ingredients are just incorporated for tender cookies.
- Caramel bits substitution: If you can’t find caramel bits, chop soft caramels into small pieces and toss with a little flour so they don’t sink.
- Adjust sweetness: Use dark or bittersweet chocolate if you prefer less overall sweetness.
- Watch the bake time: Remove cookies when the edges are golden; centers will finish setting off the heat of the pan.
Storing and Reheating Tips
- Room temperature: Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Refrigeration: Store in the fridge for up to 1 week in an airtight container to extend freshness.
- Freezing: Freeze baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe container or bag for up to 3 months. Thaw at room temperature.
- Reheating: Warm cookies for 8–12 seconds in the microwave to revive gooey centers, or heat in a 300°F oven for 5–7 minutes to restore crisp edges.
FAQs
Can I use sweetened versus unsweetened coconut?
Yes, you can use sweetened shredded coconut if that’s your preference, but it will make the cookies slightly sweeter. Toast lightly to avoid burning.
Can I substitute store-bought caramel bits with chopped caramels?
Absolutely. Chop soft caramels into small pieces and toss them with a little flour to help prevent sinking into the dough.
Are these cookies freezer-friendly?
Yes. Freeze baked cookies up to 3 months. You can also freeze unbaked cookie dough balls on a sheet and then store them in a bag; bake from frozen adding a minute or two to the time.
Can I make these gluten-free?
You can substitute a 1:1 gluten-free baking flour blend, but results may vary slightly. Make sure the blend contains xanthan gum or add a stabilizer if needed.
How do I prevent the caramel from leaking out while baking?
Use small caramel bits or finely chopped caramels and fold them into the dough rather than placing whole pieces on top. Slight leakage is normal and part of the cookie’s charm.
Can I halve the recipe easily?
Yes, scale the ingredients proportionally and bake smaller batches. Baking time should remain similar.
Conclusion
These Caramel Coconut Chocolate Cookies are worth every minute: simple to prepare, wallet-friendly, and full of textures and flavors that keep people coming back for seconds. They’re easy enough for a weekday treat and special enough for parties. If you enjoyed exploring cookie variations here, you might like this take inspired by a bakery favorite: Levain Bakery Caramel Coconut Chocolate Chip Cookie | A … (https://abountifulkitchen.com/levain-bakery-caramel-coconut-chocolate-chip-cookie/). Give these a try, share them with family and friends, and tell us which part you loved most — the caramel pockets, the toasted coconut, or the melty chocolate.
Caramel Coconut Chocolate Cookies
Equipment
- Mixing Bowl
- Baking Sheet
- Parchment Paper
- Electric Mixer
Ingredients
Ingredients
- 1 cup Unsalted Butter, softened At room temperature
- 1 cup Brown Sugar, packed
- 1/2 cup White Sugar
- 2 large Eggs At room temperature
- 2 teaspoons Vanilla Extract
- 2 cups All-Purpose Flour Measured and leveled
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 1 cup Shredded Coconut, toasted Toast in a dry skillet until golden
- 1 cup Caramel Bits Or chopped soft caramels
- 1 cup Semi-Sweet Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a large mixing bowl, cream together the softened butter, brown sugar, and white sugar until light and fluffy — about 2 to 3 minutes using an electric mixer on medium speed. Scrape down the sides as needed.
- Add the eggs one at a time, beating well after each addition until incorporated. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt. Whisk briefly to distribute the baking soda evenly.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed or stirring with a spatula until just combined. Avoid over-mixing to keep cookies tender.
- Gently fold in the toasted coconut, caramel bits, and chocolate chips with a spatula, making sure they are evenly distributed throughout the dough.
- Using a rounded tablespoon or cookie scoop, drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spread.
- Bake for 10 to 12 minutes, or until the edges of the cookies are golden brown and the centers are set but still soft. Ovens vary, so start checking at 10 minutes.
- Allow the cookies to cool on the baking sheet for 3 to 5 minutes to firm up, then transfer them to a wire rack to cool completely.