Thick and Chewy Caramel Coconut Cookies

Why You’ll Love This Recipe

Thick and Chewy Caramel Coconut Cookies are the ultimate indulgent treat, blending sweet caramel bits and toasted coconut into a soft, chewy cookie base. With their rich flavor and satisfying texture, these cookies are perfect for anyone who loves a bakery-style dessert with a tropical twist. They’re great for sharing at gatherings or enjoying with a glass of milk.

ingredients

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

flour
baking soda
salt
unsalted butter
brown sugar
granulated sugar
eggs
vanilla extract
shredded sweetened coconut
caramel bits or chopped soft caramels

directions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt.

In a large bowl, beat the butter, brown sugar, and granulated sugar until creamy and fluffy.

Add the eggs one at a time, beating well after each addition, then stir in the vanilla extract.

Gradually mix in the dry ingredients until just combined.

Fold in the shredded coconut and caramel bits.

Scoop the dough into large balls and place them on the prepared baking sheets, leaving space between each cookie.

Bake for 10-12 minutes, or until the edges are lightly golden and the centers are still soft.

Cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Servings and timing

This recipe yields approximately 24 large cookies.
Preparation time: 15 minutes
Baking time: 10-12 minutes
Cooling time: 15 minutes
Total time: 40-45 minutes

Variations

Add chopped macadamia nuts for extra crunch and flavor.
Mix in a handful of mini chocolate chips for a caramel-coconut-chocolate combo.
Sprinkle a pinch of flaky sea salt on top before baking for a sweet-salty contrast.
Use unsweetened coconut for a less sweet cookie.

storage/reheating

Store in an airtight container at room temperature for up to 5 days.
Refrigerate for up to 10 days or freeze for up to 2 months.
To reheat, warm in the microwave for 10 seconds to soften the caramel.

FAQs

Can I use homemade caramel?

Yes, just chop it into small bits and freeze briefly before mixing into the dough to avoid melting.

Do I have to toast the coconut?

Toasting adds a deeper flavor, but it’s optional. Untoasted coconut will still work well.

Can I use salted butter?

Yes, but reduce the added salt by half.

What if I don’t have caramel bits?

Chopped soft caramels or even Rolos can be used as a substitute.

Why are my cookies spreading too much?

Make sure the dough is well chilled and your baking sheets are cool before baking.

Can I make smaller cookies?

Yes, just adjust the baking time down to about 8-9 minutes.

Are these cookies overly sweet?

They are sweet, but the coconut and caramel are balanced by the buttery dough.

Can I use coconut flakes instead of shredded?

Yes, just make sure they’re not too large or they might affect the texture.

Can I make the dough ahead of time?

Absolutely. Chill the dough up to 24 hours before baking or freeze it in balls for later use.

Are these cookies chewy or crunchy?

They are thick, soft, and chewy with crisp edges.

Conclusion

Thick and Chewy Caramel Coconut Cookies bring together the best of chewy caramel and sweet tropical coconut in every bite. Whether you’re making them for a party, a holiday cookie platter, or just a cozy treat, these cookies are sure to impress with their rich flavor and satisfying texture. Try them once, and they’ll likely become a go-to favorite in your baking rotation.

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