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Caramel Coconut Chocolate Cookies – Chewy, Tropical & Utterly Genius

Meet your new cookie obsession: the Caramel Coconut Chocolate Cookies. These delicious bites combine gooey caramel pockets, tropical coconut, and rich chocolate chunks—all folded into a soft, chewy cookie base. Each bite brings chewy coconut strands, melty chocolate bliss, and sweet caramel surprise. Perfect for cookie swaps, beach picnics, after-school treats, or anytime you crave something indulgent with a twist. Balanced sweetness makes them equally perfect for coffee breaks and dessert tables.
Print Recipe Pin Recipe
Prep Time 15 minutes
bake time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Ingredients Equipment Method Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp baking powder
  • ½ tsp salt
For the Cookie Base
  • ¾ cup unsalted butter melted & slightly cooled
  • ¾ cup packed brown sugar
  • ¼ cup granulated sugar
  • 1 large egg + 1 yolk room temp
  • 2 tsp vanilla extract
Flavor Add-ins
  • 1 cup sweetened shredded coconut
  • 1 cup dark or semisweet chocolate chunks or chips
  • ¾ cup soft caramel bits or chopped chewy caramel candy

Equipment

  • Large mixing bowl
  • Medium bowl
  • Measuring cups and spoons
  • Whisk and rubber spatula
  • Hand mixer (optional)
  • Baking sheets
  • Parchment paper or silicone mat
  • Cookie scoop (1.5 Tbsp)
  • Cooling racks

Method
 

Step 1. Prep Oven & Sheets
  1. Preheat oven to 350 °F (175 °C).
  2. Line baking sheets with parchment or silicone mats.
Step 2. Combine Dry Ingredients
  1. In a medium bowl, whisk together:
  2. 2 cups flour
  3. 1 tsp baking soda
  4. ½ tsp baking powder
  5. ½ tsp salt
  6. Set aside.
Step 3. Make the Cookie Dough Base
  1. In a large bowl, whisk melted butter with brown and granulated sugar until smooth, about 30 seconds.
  2. Add egg, yolk, and vanilla; whisk until creamy—about 1 minute.
Step 4. Combine Wet & Dry
  1. Gradually stir the dry mixture into the wet mixture until just combined; avoid overmixing.
Step 5. Fold in Flavor Add-ins
  1. Gently stir in:
  2. 1 cup shredded coconut
  3. 1 cup chocolate chunks
  4. ¾ cup caramel bits
  5. Ensure even distribution while retaining pockets.
Step 6. Chill (Optional but Recommended)
  1. Chill the dough for 30–60 minutes—yields thicker, chewier centers and keeps caramel pockets intact.
  2. Dough can also go directly to baking—but roller spread slightly.
Step 7. Scoop & Bake
  1. Use a cookie scoop (1.5 Tbsp) to place dough balls 2 inches apart on sheets.
  2. Bake for 10–12 minutes—edges golden, centers soft, caramel just melted.
Step 8. Cool & Finalize
  1. Let cookies cool on the sheet for 5 minutes (they firm up while warm).
  2. Transfer to a rack to cool fully.
  3. Optional: press extra caramel, chocolate, or coconut on top while warm.

Notes

🧊 Storage & Reheating
Room Temperature: Store in airtight container up to 5 days—layers of parchment help prevent sticking.
Freezer: Freeze baked cookies in zip-top bag for up to 2 months. Thaw at room temperature.
Dough Freeze: Freeze dough balls on a tray, then store in bag—bake from frozen, adding 1–2 minutes.
Reheat: Microwave 5–8 seconds to revive that gooey, fresh-baked feel.
🥄 Variations
Salted Caramel Crunch: Use fleur de sel or coarse sea salt sprinkled on top before baking.
Toasted Coconut: Lightly toast coconut before folding for extra depth.
White Chocolate & Macadamia: Replace dark chunks with white chocolate and macadamia nuts for a tropical twist.
Nutty Upgrade: Add ½ cup chopped pecans or walnuts.
Vegan Style: Use vegan butter, flax egg, dairy-free caramel chips, and dark chocolate. Bake 1–2 minutes longer.
❓ 10 FAQs
1. Can I use caramel sauce instead of bits?
No—liquid caramel will spread and flatten cookies. Bits maintain texture and pockets.
2. Does coconut make cookies dry?
Not when balanced with caramel and chocolate. Don’t skimp—this combo brings moisture and chew.
3. Why add both egg + yolk?
Extra yolk increases richness and chew, while egg adds structure.
4. Do I really need to chill?
Chilling isn’t required, but it makes cookies thicker, chewier, and caramel stays intact.
5. Can I reduce sugar?
You can reduce granulated sugar up to ¼ cup; avoid reducing brown sugar too much or cookies flatten.
6. Can I use sweetened vs. unsweetened coconut?
Yes. Unsweetened reduces sweetness, so bits will pop more. Sweetened adds sweetness but adjust baking time to avoid over-browning.
7. Why use both baking soda + powder?
They provide lift and slight chew; omitting baking powder could make cookies flatter.
8. Can I make mini or jumbo cookies?
Yes! Adjust baking time: 8–10 mins mini, 12–15 mins jumbo.
9. Are they freezer-friendly?
Yes—baked freezes well up to 2 months and dough freezes ready to bake later.
10. How do I make them gluten-free?
Use a gluten-free 1:1 baking flour blend with xanthan gum; baking time may vary slightly.
🏁 Conclusion
These Caramel Coconut Chocolate Cookies are a tropical twist on classic chocolate chip—sweet caramel, chewy coconut, and melty chocolate in every bite. They’re easy to make yet deliver big flavor and texture that makes them unforgettable. Bake a batch for your next gathering, lunchbox, or just because—you won’t regret it.