Table of Contents

Introduction

There’s something undeniably magical about Chewy Caramel Coconut Cookies. Imagine biting into a cookie where buttery caramel oozes between strands of toasted coconut, giving you the perfect combination of chewy centers and slightly crisp edges. These cookies bring together flavors and textures that feel indulgent and comforting at the same time.

Before diving into the recipe, let’s explore what sets these cookies apart. For deeper baking science behind cookie texture, check out how to make cookies chewy — it’s a fantastic resource for understanding the role of sugar, flour, and fat.

Ingredients for Chewy Caramel Coconut Cookies

Dry Ingredients

2 ½ cups (300 g) all-purpose flour
2 tablespoons cornstarch
1 teaspoon baking soda
½ teaspoon salt

Sugars

1 cup (200 g) light brown sugar, packed
½ cup (100 g) granulated sugar

Wet Ingredients

1 cup (226 g) unsalted butter, softened
2 large eggs
1 egg yolk (extra for added chewiness)
2 teaspoons vanilla extract

Add-Ins

1 ½ cups (150 g) toasted coconut flakes (sweetened or unsweetened)
1 cup (180 g) caramel pieces (chopped soft caramels or caramel baking chips)
1 cup (170 g) chocolate chips (optional but highly recommended)

Optional Finishing Touches

Sea salt flakes, for sprinkling on top
Extra caramel drizzle, for presentation
Nuts (macadamia, pecans, or almonds), chopped

Chewy caramel coconut cookies with gooey centers and toasted coconut topping

Tools and Equipment

To make these cookies successfully, you’ll want to have the right tools on hand:

Mixing bowls (one large, one medium).
Stand mixer or hand mixer.
Silicone baking mats or parchment paper.
Digital kitchen scale (for precision).
Cookie scoop for even portioning.
Cooling racks.
Sharp knife for chopping caramels.

Step-by-Step Recipe Method

Step 1: Prep

Preheat oven to 350°F (175°C).
Toast coconut flakes in a dry skillet or oven for 4–5 minutes until golden.
Chop soft caramels into small chunks; lightly coat them with flour to prevent sticking and leaking.

Step 2: Creaming

Beat softened butter with brown and granulated sugar until fluffy (about 2–3 minutes).
Add eggs one at a time, then mix in vanilla extract.

Step 3: Dry Ingredients

Whisk flour, baking soda, cornstarch, and salt together in a separate bowl.
Slowly add dry mixture to wet mixture, mixing until just combined.

Step 4: Fold-Ins

Stir in coconut and caramel pieces.
Add optional chocolate chips if desired.

Step 5: Shaping

Scoop dough into balls using a cookie scoop.
For thick cookies, make tall mounds rather than flat scoops.
Optionally press extra caramel or coconut on top.

Step 6: Baking

Bake for 10–12 minutes, or until edges are set but centers are soft and slightly underdone.
Look for golden edges and a slightly gooey middle.

Step 7: Cooling

Let cookies rest on baking sheets for 5 minutes.
Transfer to wire racks to cool completely.
Optionally drizzle with caramel sauce or sprinkle with sea salt.

Variations and Flavor Swaps

Want to make these cookies your own? Try these twists:

Samoa-inspired: Add a drizzle of chocolate over the top.
Salted caramel: Sprinkle sea salt flakes before baking.
Tropical twist: Add macadamia nuts and white chocolate.
Dulce de leche swirl: Replace caramel pieces with dollops of thick dulce de leche.
Gluten-free version: Substitute with a high-quality gluten-free flour blend.
Vegan swap: Use vegan butter, flax eggs, and dairy-free caramel chips.

Troubleshooting Guide

Cookies spread too much: Dough may be too warm — chill before baking.
Cookies too dry/cakey: Too much flour or overbaking — measure carefully and pull early.
Caramel leaking/burning: Use caramel chips instead of soft caramel candy.
Coconut burns: Toast lightly and fold in at the end, or use untoasted coconut.

Storage, Freezing, and Reheating

Storage: Keep cookies in airtight containers at room temperature for 3–4 days.
Freezing dough: Scoop balls, freeze on trays, then transfer to bags. Bake from frozen with 1–2 extra minutes.
Freezing baked cookies: Cool completely, freeze flat, then bag.
Reheating: Microwave for 6–8 seconds or reheat in oven at 300°F (150°C) for 3–5 minutes.

Serving and Pairing Ideas

Serve with espresso or cappuccino.
Pair with vanilla or coconut ice cream.
Arrange on holiday platters with other cookies.
Package in clear jars with ribbon for gifts.
Drizzle extra caramel sauce for presentation.

FAQs

Q: How do I make caramel coconut cookies chewy instead of cakey?
A: Use more brown sugar, add an egg yolk, and avoid overbaking. Chilling dough also helps.

Q: Can I use sweetened coconut flakes?
A: Yes, but reduce sugar slightly and watch baking times since sweetened flakes brown faster.

Q: What’s the best caramel to use so it doesn’t leak?
A: Caramel baking chips work best; for soft caramels, chop small and lightly flour them.

Q: Can I freeze these cookies?
A: Yes — freeze either dough balls or fully baked cookies. Reheat briefly for best texture.

Q: How do I keep caramel pockets gooey?
A: Use larger chunks of caramel and bake cookies just until edges set, leaving centers soft.

Conclusion

Chewy Caramel Coconut Cookies are everything you want in a dessert — gooey caramel, chewy coconut, and buttery richness in every bite. With the right balance of ingredients and technique, you can recreate bakery-style cookies right in your kitchen.