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Homemade Caramel Coconut Chocolate Cookies on a baking tray

Caramel Coconut Chocolate Cookies

These Caramel Coconut Chocolate Cookies are an easy-to-make treat with a crispy edge and soft, chewy center, combining gooey caramel, toasted coconut, and rich chocolate.
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Prep Time 30 minutes
Cook Time 12 minutes
Total Time 42 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 3/4 cup granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup chocolate chips
  • 1 cup caramel bits
  • 1 cup shredded coconut sweetened or unsweetened depending on your preference

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a couple of baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until it’s light and fluffy.
  3. Beat in the eggs one at a time, and then stir in the vanilla.
  4. In another bowl, whisk together the flour, baking soda, and salt. Gradually add this to the butter mixture.
  5. Gently fold in the chocolate chips, caramel bits, and shredded coconut.
  6. Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets.
Baking
  1. Bake for 10-12 minutes or until they’re golden brown.
  2. Once baked, allow your cookies to cool for a few minutes on the sheet then transfer them to a wire rack to cool completely.

Notes

Chill the dough for about 30 minutes before baking for better flavor. If you’re not a coconut fan, replace it with nuts or dried fruits. Store cookies in an airtight container.