Why You’ll Love Caramel Coconut Chocolate Cookies: Easy Recipe

These cookies are a heavenly combination of chocolate, coconut, and caramel—three ingredients that always work well together. The chewy coconut adds texture, the chocolate chips melt perfectly in the dough, and the caramel adds a luscious sweetness. What makes these cookies so special is how simple they are to prepare, with no complicated steps or hard-to-find ingredients. They’re perfect for dessert, a snack, or a gift for someone you care about.

Ingredients

1 ½ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, softened
½ cup brown sugar, packed
¼ cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup shredded coconut
1 cup semi-sweet chocolate chips
½ cup caramel bits or soft caramel chews, chopped into small pieces

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

Directions

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
Mix the Dry Ingredients: In a small bowl, whisk together the flour, baking soda, and salt. Set aside.
Cream the Butter and Sugars: In a large bowl, cream the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes.
Add the Wet Ingredients: Beat in the egg and vanilla extract, mixing until fully incorporated.
Combine the Dry and Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Add Coconut, Chocolate Chips, and Caramel: Stir in the shredded coconut, chocolate chips, and caramel bits, ensuring everything is evenly distributed throughout the dough.
Shape the Cookies: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, spacing them about 2 inches apart.
Bake the Cookies: Bake for 10-12 minutes, or until the edges of the cookies are golden brown and the centers are set.
Cool and Serve: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Servings and Timing

Servings: 18-20 cookies
Prep Time: 10 minutes
Bake Time: 10-12 minutes
Total Time: 20-25 minutes

Variations

Nutty Twist: Add ½ cup of chopped nuts, like pecans or walnuts, to the dough for an extra crunch and nutty flavor.
Dark Chocolate: Use dark chocolate chips instead of semi-sweet chocolate for a richer, slightly less sweet version of these cookies.
Caramel Sauce Drizzle: For a more intense caramel flavor, drizzle some homemade or store-bought caramel sauce over the baked cookies once they’ve cooled.
Coconut-Free: If you’re not a fan of coconut, you can leave it out and increase the amount of chocolate chips instead.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 4-5 days.
Freezing: You can freeze the dough (before baking) by rolling it into balls and placing them on a baking sheet. Freeze until solid, then transfer to a freezer bag or container. Bake straight from frozen, adding a couple of minutes to the baking time.
Reheating: To refresh cookies, microwave them for about 10-15 seconds, or reheat in the oven at 300°F for 5 minutes.

FAQs

1. Can I use sweetened shredded coconut?

Yes, you can use sweetened shredded coconut, but keep in mind that it will add extra sweetness to the cookies, so you may want to adjust the amount of sugar slightly.

2. Can I use regular caramel instead of caramel bits?

Absolutely! You can chop up soft caramel chews into small pieces if you don’t have caramel bits. Just make sure the pieces are small enough to bake evenly.

3. What should I do if my dough is too sticky to handle?

If the dough is too sticky, you can chill it in the fridge for about 30 minutes before baking to make it easier to shape.

4. Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a 1:1 gluten-free flour blend for a gluten-free version of these cookies.

5. How can I make these cookies chewier?

For chewier cookies, use more brown sugar than granulated sugar. You can also underbake the cookies slightly to keep the centers soft and chewy.

6. Can I add more caramel?

Yes, you can increase the amount of caramel bits to suit your taste. Just keep in mind that too much caramel might make the dough a little sticky.

7. Do I have to use butter in the dough?

For best results, butter is recommended, but you can use margarine or coconut oil as an alternative if needed.

8. Can I use milk chocolate instead of semi-sweet chocolate chips?

Yes, you can use milk chocolate chips, though they will make the cookies a little sweeter than semi-sweet chocolate chips would.

9. Can I use a hand mixer to make the dough?

Yes, you can use a hand mixer to cream the butter and sugars, as well as to mix in the dry ingredients.

10. Can I make these cookies ahead of time?

Yes, you can make the dough ahead of time and store it in the fridge for up to 3 days. You can also freeze the dough for longer storage and bake it as needed.

Conclusion

Caramel Coconut Chocolate Cookies are a delectable treat that combines the best of three beloved flavors in one cookie. With their chewy coconut, gooey caramel, and rich chocolate, they’re sure to satisfy any sweet tooth. Whether you’re looking to treat yourself or share with loved ones, these cookies are simple to make and even more fun to eat. Enjoy this easy recipe the next time you’re craving a homemade, indulgent dessert!

Caramel Coconut Chocolate Cookies: Easy Recipe

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These Caramel Coconut Chocolate Cookies are the perfect treat for those who love a combination of rich caramel, sweet coconut, and smooth chocolate. Easy to make and irresistibly delicious, these cookies are a delightful addition to any dessert table. A must-try for anyone with a sweet tooth!

Author: Emily
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Yield: 18-24 cookies
Category: Cookies
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
In a medium bowl, whisk together the flour, cocoa powder, baking soda, and salt. Set aside.
In a separate large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the egg and vanilla extract to the butter mixture and beat until well combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the shredded coconut, caramel chips, and chocolate chips.
Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are set and the centers are slightly soft.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

If you can’t find caramel chips, you can use soft caramel candies, cut into small pieces.
For extra flavor, try adding a pinch of sea salt on top of the cookies before baking.
Store cookies in an airtight container at room temperature for up to a week.