Description
Thick and Chewy Caramel Coconut Cookies are soft and indulgent, featuring sweet caramel bits and shredded coconut for a tropical, bakery-style treat.
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 1/2 cups shredded sweetened coconut
- 1 1/4 cups caramel bits or chopped soft caramels
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together 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 mix in the vanilla extract.
- Gradually stir 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, spaced apart.
- Bake for 10-12 minutes, until edges are golden and centers are soft.
- Let cookies cool on the baking sheets for a few minutes, then transfer to wire racks to cool completely.
Notes
- Add chopped macadamia nuts for crunch and flavor.
- Include mini chocolate chips for a chocolate-caramel-coconut combo.
- Sprinkle with flaky sea salt for a sweet-salty touch.
- Use unsweetened coconut for a less sweet version.
- Prep Time: 15 minutes
- Cook Time: 10-12 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 230
- Sugar: 18g
- Sodium: 100mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg