Caramel Coconut Chocolate Cookies: Easy Recipe
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!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 18-24 cookies
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup all-purpose flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ¼ cup white granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup shredded coconut
- ½ cup caramel chips or soft caramel pieces (chopped if large)
- ½ 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 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.
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.
